Carrot Cake With Pineapple Cream Cheese Frosting Recipe
I make this cake a day or two before eating. Be careful not to over bake. This comes from Farmhouse Rules. Don't be afraid of the amount of cinnamon! It works.
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Cooking tools:
- Oven
- Cake pan
- Baking sheet
- Mixing bowl
- Cooling rack
- Toothpick
- Hand mixer
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
Ingredients
- *CAKE*
- 2 tablespoons butter
- 1 1/2 cups granulated sugar
- 1 cup oil (canola oil)
- 1 cup brown sugar (light)
- 4 large eggs (lightly beaten)
- 3 cups all-purpose flour (unbleached)
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded coconut
- 1 cup chopped walnuts (plus more for garnish)
- 3 tablespoons ground cinnamon
- 1 tablespoon almond extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can (15 ounce) pineapple tidbits (drained and reserve juice)
- 8 ounces cream cheese (room temperature)
- 3 cups confectioners' sugar
- 4 tablespoons unsalted butter (room temperature)
- 1/4 cup pineapple juice (reserved)
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