Carrot Cake With Pineapple & Cream Cheese Frosting
My favorite homestyle carrot cake with pineapple! SO easy to make! Just mix the ingredients together and bake! So moist and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sugargeekshow.com.
Cooking tools:
- Sifter
- Food processor
- Cake pan
- Piping bag
- Offset spatula
- Cooling rack
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Fork
- Baking sheet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Plate
- Plastic wrap
Ingredients
- 9 ounces All Purpose flour
- 7 ounces granulated sugar
- 7 ounces brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger (powdered)
- 5 ounces vegetable oil
- 3 ounces butter (melted)
- 5 large eggs
- 1 Tbsp vanilla extract
- 5 ounces candied pecans (chopped)
- 3 ounces shredded coconut (toasted)
- 8 ounces carrots (grated (about 4-5 medium carrots))
- 8 ounces pineapple (drained and crushed)
- 1 whole ripe banana mashed (or 4 oz unsweetened applesauce)
- 12 ounces unsalted butter ((after browning it should weigh about 10 ounces))
- 16 ounces cream cheese (room temperature)
- 6 ounces unsalted butter (room temperature)
- 10 ounces brown butter (softened butter consistency )
- 32 ounces powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract ((optional))
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