Pineapple Carrot Cake with Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Preheat your oven for the best carrot cake made with crushed pineapple and topped with cream cheese frosting.
Ingredients
3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple with juice
3/4 cup chopped pecans
Instructions
Preheat the oven to 350 ºF. Grease and flour a 9x13-inch cake pan.
In a large bowl, combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans, stirring until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Transfer the cake, still in the pan, to a cooling rack to cool completely then invert it onto a large cutting board.
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