Tropical Carrot Cake With Silky Citrus Frosting

Total Time
45mins
Prep 15 mins
Cook 30 mins

I found this recipe many years ago in a newspaper. It has become a favorite springtime treat and it's a great cake to share. The recipe makes 3 layers or it allows me to bake a nice 13x9 inch cake to take to someone and there is enough batter to bake a small cake to share at home.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan or three 8 inch cake pans for a three layer cake. Drain pineapple well, pressing out excess juice.
  2. In large bowl, beat mayonnaise and sugars until well-blended. Beat in eggs until blended. Stir in pineapple, carrots, raisins, nuts, and vanilla.
  3. In a medium bowl, combine flour, baking soda, ginger cinnamon and salt. Mix dry ingredients into pineapple mixture until well blended. Pour batter into prepared pan(s).
  4. Bake 50-60 minutes or until toothpick inserted in center comes out clean (if using 8 inch pans, bake 30 - 35 minutes). Cool completely before frosting.
  5. For frosting, beat cream cheese and butter until smooth. Beat in remaining ingredients until blended and smooth. If using the 8 inch layers for a three layer cake, double frosting ingredients to spread between layers and ice the top and sides.