Carrot-Pineapple Cake

I have posted this recipe before, but the picture was soooo terrible and it was such a long time ago that I decided it needed to re-appear on the blog! It is a dessert that when you eat it you KIND of feel healthy...okay, not really. The fact that there are carrots and pineapple in it does help, however! It is completely homemade, so I feel like a really awesome wife, too!

Carrot-Pineapple Cake

Printable Version

1 1/2 cups flour

1 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2/3 cup vegetable oil

2 eggs

1 cup finely shredded carrot

1 cup crushed pineapple(with syrup)

1 tsp. vanilla

Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl. Add vegetable oil, eggs, carrot, pineapple, and vanilla. Mix all ingredients together until moistened. Beat for 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 13 x 9 inch pan in a 350 degree oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool then top with frosting.

The BEST Cream Cheese frosting:

6 oz cream cheese (room temperature)

8 Tb. Butter (room temperature)

2 tsp. vanilla

dash salt

4 cups powdered sugar

Cream butter and cream cheese together, then beat in vanilla and salt. Gradually add powdered sugar. Top cake with frosting and then 1 cup chopped pecans, if desired

Recipe From Sister Eads