Best Carrot-Pineapple Cake
Recipe from Midwest Living


Best Carrot-Pineapple Cake

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Servings: 14
Related Categories: Cake, Desserts
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Ingredients
  • 2   cups 
    sifted cake flour
  • 1 3/4  cups 
    sugar
  • 1   tablespoon 
    ground cinnamon
  • 1   teaspoon 
    baking powder
  • 1   teaspoon 
    baking soda
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    ground allspice
  • 1 1/4  cups 
    finely shredded carrot
  • 1  8 1/4 ounce can 
    crushed pineapple (syrup pack)
  • 3/4  cup 
    mayonnaise
  • 4   
    eggs
  • 1   cup 
    chopped walnuts, toasted
  •  
    Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
  • 1  8  ounce package 
    cream cheese, softened
  • 1/2  cup 
    unsalted butter, softened
  • 2   teaspoons 
    vanilla
  • 4   cups 
    sifted powdered sugar

Directions
1.
Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set the pans aside.
2.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt and allspice. Add carrot, undrained pineapple, mayonnaise and eggs. Beat with an electric mixer on low speed till moistened. Beat on medium speed for 2 minutes, scraping bowl occasionally. By hand, stir in walnuts.
3.
Pour the batter into the prepared pans. Bake in a 350 degree F oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool thoroughly on wire racks.
4.
To assemble, place 1 cake layer on a serving plate. Spread layer with about 1/2 cup of the Cream Cheese Frosting. Top with second layer. Spread top and sides with the remaining frosting. Store, covered, in refrigerator. Makes 14 servings.
Cream Cheese Frosting
1.
In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed till light and fluffy. Gradually beat in enough powdered sugar (about 4 cups) to make a frosting of spreading consistency. Makes 3-1/2 cups.

Nutrition information
Per Serving: cal. (kcal) 562, Fat, total (g) 29, chol. (mg) 104, carb. (g) 72, fiber (g) 2, pro. (g) 6, sodium (mg) 340, Percent Daily Values are based on a 2,000 calorie diet
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