Pineapple Carrot Cake with Cream Cheese Frosting
2 hrs 45 min + chillServes 12–15
A spiced carrot cake studded with crushed pineapple and walnuts, topped with tangy cream cheese frosting.
| prepPreheat oven to 350°F / 177°C | ||||
| prepGrease a 9×13-inch pan | ||||
| 312 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Spread into pan, bake 350°F / 177°C, 45–55 min | Cool completely on rack, then chill | Spread frosting on cooled cake, chill 30 min |
| 2 teaspoons baking powder | ||||
| 1 teaspoon baking soda | ||||
| 1/2 teaspoon salt | ||||
| 1 1/2 teaspoons ground cinnamon | ||||
| 1/2 teaspoon each ground cloves, ground ginger, ground nutmeg | ||||
| 240 ml canola or vegetable oil | Whisk wet ingredients, pour into dry, whisk combined | |||
| 250 g packed light or dark brown sugar | ||||
| 67 g granulated sugar | ||||
| 4 large eggs, at room temperature | ||||
| 1 teaspoon pure vanilla extract | ||||
| 260 g shredded carrots | Fold in carrots, pineapple, walnuts | |||
| 1 cup / 8 oz crushed pineapple, drained | ||||
| 125 g chopped walnuts | ||||
| 226 g full-fat brick cream cheese, softened | Beat cream cheese & butter until smooth | Add confectioners sugar, vanilla, salt; beat low 30 sec, high 2 min | ||
| 113 g unsalted butter, softened | ||||
| 360 g confectioners' sugar, plus 1/4 cup if needed | ||||
| 1 teaspoon pure vanilla extract | ||||
| 1/8 teaspoon salt | ||||
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