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:

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.