Pineapple Carrot Cake
This recipe comes from a label on a package of Kroger store brand candied pineapple chunks. The nice thing about this recipe is candied pineapple is available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1¼ cups light brown sugar, packed
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups carrot, shredded, about 3 large carrots
- 1 cup candied pineapple chunks, diced
- 1 cup candied pineapple chunks, minced
- 1 cup pecans, chopped
For the Cream Cheese Icing
- 226 grams cream cheese, softened, (8 oz)
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a medium mixing bowl, add the first 8 ingredients and whisk together. Set aside.
- In a large mixing bowl, add the oil, sugars, eggs, and vanilla. Mix together.
- Add the shredded carrot to the wet mixture.
- Slowly mix in the dry ingredients.
- Fold in the fruit and pecans.
- Pour batter into the prepared pan.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack until completely cooled.
- Once the cake has cooled, prepare the icing by mixing together the Cream Cheese Icing ingredients. Frost the cooled cake.
- Slice, serve, and enjoy.
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