Pineapple Carrot Cake

Name: Pineapple Carrot Cake
Ingredients: 1 1/2 cups canola oil; 2 cups sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon freshly grated nutmeg; 2 teaspoons cinnamon; 1 Tablespoon cocoa powder; 3 cups finely shredded carrots; 8 ounce can of crushed pineapple, drained; 1 1/4 cups finely chopped pecans; Frosting:; 4 ounces butter, softened; 8 ounces cream cheese, room temperature; 1 teaspoon vanilla; 2 1/2 cups powdered sugar

19 ingredients

9 steps

Ingredients

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
2 teaspoons cinnamon
1 Tablespoon cocoa powder
3 cups finely shredded carrots
8 ounce can of crushed pineapple, drained
1 1/4 cups finely chopped pecans
Frosting:
4 ounces butter, softened
8 ounces cream cheese, room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar

Directions

1

1. Preheat oven to 350 degrees
2

2. Lightly grease three 9-inch-diameter cake pans. Line bottom of pans with parchment or waxed paper. Lightly grease waxed paper.
3

3. In a large mixing bowl, combine oil sugar, eggs and vanilla. Beat well with mixer.
4

4. In a medium bowl, sift together flour, salt, baking soda, baking powder, nutmeg, cinnamon and cocoa powder. Add to egg mixture and blend well.
5

5. Stir in carrots, pineapple and nuts.
6

6. Pour into prepared pans.
7

7. Bake one hour until tester inserted into the cake comes out clean about 45 minutes. Cool and remove from pans. Cool Completely.
8

8.-Frosting-Beat together butter, vanilla and cream cheese. Slowly add sugar and beat until smooth.
9

9.Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread on remaining frosting over sides and top of cake.