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