Moist Carrot Cake with Pineapple and Cream Cheese Frosting

Moist Carrot Cake with Pineapple and Cream Cheese Frosting

Moist Carrot Cake with Pineapple and Cream Cheese Frosting

CARROT CAKE RECIPE

Carrot cake! I haven’t baked this in 25 years! It’s an old recipe. Here is the recipe!

Moist Carrot Cake with Pineapple and Cream Cheese Frosting

Ingredients:

In large bowl, combine and set in refrigerator:

  • 1 8-ounce can crushed pineapple (drained)
  • 3 cups shredded, cleaned, and shredded carrots

Wet ingredients: beat until fluffy

  • 1 cup hydrated raisins
  • 1 cup sweet shredded coconut (optional)
  • 4 eggs
  • 1 Tbsp vanilla
  • 1/4 cup oil
  • 1/4 cup buttermilk
  • 1 cup brown sugar
  • 1 cup granulated sugar

Combine dry ingredients in separate bowl:

  • 2 cups plus 2 Tablespoons WLF all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Chopped nuts (optional)

Instructions:

  1. Combine pineapple and carrots, then place in refrigerator.
  2. Add and combine wet ingredients.
  3. Then add dry ingredients by hand-held mixer.
  4. Fold in pineapple and carrots.
  5. Add chopped walnuts.
  6. Prepare two 9-inch round pans. Line pans with parchment paper on the bottom and sides.
  7. Add cake mixture evenly in pans.
  8. Bake at 350°F for 40-50 minutes. Check it at 40 minutes by inserting toothpicks to come out dry.
  9. Let it rest before removing from pans.
  10. Decorate as you please. I used cream cheese frosting with finely chopped nuts on top.

Moist Carrot Cake with Pineapple and Cream Cheese Frosting

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