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    You are in: Home / Recipes / Carrot-Pineapple Cake With Cream Cheese Frosting Recipe
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    Carrot-Pineapple Cake With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    aHardDaysNight's Note:

    I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.

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    Units: US | Metric

    For the cake

    For the frosting


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
    3. 3
      Whisk the sugar, oil, and eggs together until the color changes to light yellow.
    4. 4
      Add the vanilla.
    5. 5
      In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
    6. 6
      Add the dry ingredients to the wet ingredients.
    7. 7
      Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
    8. 8
      Fold in the carrots and pineapple.
    9. 9
      Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
    10. 10
      Allow the cakes to cool in the pans on a wire rack.
    11. 11
      Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
    12. 12
      Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
    13. 13
      Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.

    Ratings & Reviews:

    • on September 17, 2012


      Very moist and delicious. I recommend to always use fresh pineapple, it really makes a difference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2008


      Out of this world. I couldn't believe how delicious this was. Made it today. Only thing changed was I didn't add nuts. I added coconut, 3/4 cup. It is up to you. The icing is to die for. I made it in a heart shaped (with flowers nordicware bundt pan. I still did 350, but kept it in a little longer than an hour. Keep checking. This particular nordicware pan holds 10 cups. Nice thick coat of fabulous icing. Used fresh pineapple chunks and cut them up and placed in a nice design on icing and sprinkled coconut in center. Impressive. Loved it and so did my friend. Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot-Pineapple Cake With Cream Cheese Frosting

    Serving Size: 1 (160 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 590.7
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 9.5 g
    Cholesterol 69.9 mg
    Sodium 403.8 mg
    Total Carbohydrate 66.9 g
    Dietary Fiber 2.4 g
    Sugars 46.8 g
    Protein 5.9 g

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