Carrot Cake with Pineapple

The amazing flavor of this Carrot Cake with Pineapple will have you melting in your seat! In this recipe, the spicy, soft cake pairs perfectly with decadent cream cheese frosting. Toss in the pineapple, and this recipe becomes unstoppable.

📝 Ingredients

• 2 Cups Flour
• 2 Cups Sugar
• 2 Cups Matchstick Carrots
• 1 Cup Crushed Pineapple
• 1 1/2 Cups Oil
• 1/2 Cup Chopped Pecans
• 4 Eggs
• 1/2 Tablespoon Baking Powder
• 2 Teaspoons Nutmeg
• 2 Teaspoons Cinnamon
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 4.5 Cups Powdered Sugar
• 8 Ounces Cream Cheese (room temp)
• 1/4 cup Buttermilk
• 1 Stick Butter (room temp)
• 1 Tablespoon Vanilla

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. 2Mix Wet: In a large bowl, cream together the sugar and oil for the cake batter. Add in the eggs and mix well. Add the carrots and pecans, mix well.
3. 3Mix Dry: In a separate bowl, combine the flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Mix well.
4. 4Mix All: Add both bowls together and mix well. Fold in the pineapple very last.
5. 5Bake: Divide evenly between the two cake pans and bake for 30 minutes or until a toothpick comes out clean.
6. 6Combine: While the cakes are cooling, combine the butter and cream cheese in a bowl for the frosting.
7. 7Beat: Using a hand mixer, beat until smooth. Add in the rest of the ingredients, but only 2 cups of the powdered sugar. Beat until fully incorporated, then add the rest of the powdered sugar and beat again.
8. 8Layer: Once the cakes are cool, place a layer of frosting on the top of one and place the other cake over the top of it.
9. 9Frost the cake entirely and chill to set.