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PINEAPPLE CARROT
CAKE
Ultra-moist
and perfectly spiced
Carrot Cake with Pineapple
,
toasted coconut,
walnuts, and raisins. All this goodness, wrapped in a
luscious
cream cheese frosting
.
Ingredients
Walnuts
Flour
Baking Powder/Soda
Eggs
Salt
Granulated Sugar
Brown Sugar
Raisins
Oil
Apple Sauce
Vanilla
Carrots
Pineapple
Coconut
Frosting Ingredients
Cream Cheese
Butter
Powdered Sugar
Lemon Extract
Crushed Pineapple
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Preheat oven to
300 F.
Toast walnuts for 8 minutes. Toast the shredded coconut on a separate tray during the last 4 minutes.
Let your pent-up frustrations out by pounding the nuts in a Ziploc bag. Or you can be more civilized and use a *
food processor
.
*affiliate link
Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in chopped walnuts and raisins. Set aside.
Add oil, apple sauce, sugars, and vanilla to the bowl of a stand mixer. Mix until thoroughly combined.
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Beat in eggs, then stir in carrots, pineapple, and ½ of the toasted coconut.
Add the flour mixture (in batches) until the ingredients are incorporated.
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To make a layered cake, pour into 2 greased and floured 9½″ round cake pans. Bake for 30 minutes.
Beat the softened cream cheese and butter until combined. Add lemon extract, crushed pineapple, and powdered sugar in batches, until fluffy.
FROSTING
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Spread frosting between, on top, and on the sides of the cooled round cakes.
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I like to sprinkle some of the coconut in between the two layers as well.
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Using a *
revolving cake stand
is very helpful!
*affiliate link
Sprinkle the frosted cake with the remaining toasted coconut.
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Enjoy!!!
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Get the Recipe
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