Pineapple Carrot Cake
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  • 2 cups Gold Medal™ all-purpose flour
  • 11 1/2 teaspoon baking soda
  • 12 teaspoons baking powder
  • 11 teaspoon ground cinnamon
  • 11/4 teaspoon ground nutmeg
  • 11/2 teaspoon salt
  • 12 cups grated raw carrots (medium grate)
  • 14 large eggs
  • 11 3/4 cups sugar
  • 11 teaspoon vanilla
  • 11 cup canola or vegetable oil
  • 18 ounces crushed pineapple, undrained
  • 13 cups powdered sugar
  • 18 ounces cream cheese, softened
  • 11/2 cup butter (1 stick) softened
  • 11 teaspoon vanilla1 Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside. </picture>
  • 12 In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. </picture>
  • 13 To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches. </picture>
  • 14 Cool cake completely, about 1 hour. Frost with the cream cheese frosting.



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