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Pineapple Carrot Cake

Danielle
  • 80 minutes
  • Serves 12 to 15

INGREDIENTS

2 cups

all-purpose flour (spooned & leveled)

2 tsp

baking powder

1 tsp

baking soda

1

and ½ teaspoons ground cinnamon

1/2 tsp

ground ginger

1/4 tsp

ground nutmeg

1/2 tsp

salt

3/4 cup

canola or vegetable oil

4

large eggs, room temperature

1

and ½ cups (300 grams) light brown sugar

1/2

cup granulated sugar

1 8 ounce can

) crushed pineapple, drained

1 tsp

pure vanilla extract

3 cups

grated carrots, lightly packed

3/4 cup

chopped walnuts

Optional: ½ cup (75 grams) raisins

1 8 ounce package

brick style cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

2 cups

powdered sugar

1 tsp

pure vanilla extract