Ingredients
- Cake: shopping list
- 2 cups granulated sugar shopping list
- 1 cup canola oil shopping list
- 1/3 cup olive oil shopping list
- 4 large eggs, at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided shopping list
- 2 teaspoons ground cinnamon shopping list
- 2 teaspoons baking soda shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 cup chopped walnuts shopping list
- 2 cups rainbow carrots, grated (of course you can just use regular carrots) shopping list
- 1/2 cup diced, ripe fresh pineapple shopping list
- Cream Cheese Frosting: shopping list
- 12 oz cream cheese, at room temperature shopping list
- 2 sticks unsalted butter, at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 cups confectioners' sugar, sifted shopping list
How to make it
- Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt.
- Add the dry ingredients to the wet ingredients. Toss the walnuts with 1 tablespoon flour. Fold in with the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
The Rating
Reviewed by 13 people-
Luisa, this is brilliant! I do not have access to different colored carrots at the time but who needs different colors to try this cake? I will definitely be baking this! So, how is your catering business doing? I am hoping you are crazy busy =)
shandy
in Tacoma loved it
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Def a high 5 luisa!
greekgirrrl
in Long Island loved it
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I most definitely agree with everyones comments. This is an amazing HIGH 5 Carrot Pineapple Cake! I can't wait for my husbands birthday to roll around.
lor
in Toronto loved it
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