Sunshine Carrot Cake with Pineapple My Secrets Out
Craving moist carrot cake with pineapple My Hawaiian carrot pineapple cake recipe is bursting with flavour topped with dreamy cream cheese frosting Ready in und
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 howto.cooking.
Cooking tools:
- Oven
- Baking pan
- Pastry brush
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Hand mixer
- Spatula
- Grater
- Cooling rack
- Parchment paper
- Sifter
- Fine-mesh sieve
- Skewer
- Colander
- Spoon
- Chef's knife
- Cutting board
- Skillet
- Toaster
Ingredients
- 2 cups (250g) All-Purpose Flour, plus more for dusting the pan
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- ½ teaspoon Salt
- 1 ½ cups (300g) Granulated Sugar
- ¾ cup (180ml) Vegetable Oil
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups (300g) Grated Carrots (about 6 medium carrots)
- 1 (8 ounce / 227g) can crushed pineapple, well-drained
- 1 cup (100g) Chopped Pecans, toasted (optional)
- 8 ounces (226g) Cream Cheese, softened
- ½ cup (1 stick / 113g) Unsalted Butter, softened
- 4 cups (480g) Powdered Sugar, sifted
- 2-4 tablespoons Milk or Heavy Cream, as needed
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