Pineapple Carrot Cake
from Tiffany at eatathomecooks.com
Servings: 10 to 12
Calories: 777kcal
Ingredients
For the cake:
- 1 box carrot cake mix
- 1-2 small carrots grated
- 8 oz. crushed pineapple drained
- 3 eggs
- ⅔ cup vegetable oil
- 1 cup milk
- 1 tsp. vanilla
For the frosting:
- 8 oz. cream cheese softened
- 1 stick butter softened
- 3¾ cup powdered sugar sifted
- 1 tsp. vanilla
- 1-2 tsp. milk if needed to make frosting the right texture
- 1 cup chopped pecans optional
Instructions
For the cake:
- Mix all the cake ingredients together with an electric mixer until well blended.
- Pour into two greased 8" round cake pans.
- Bake 350° for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans and cool completely before frosting.
For the frosting:
- With an electric mixer, beat cream cheese and butter together until well blended.
- Add powdered sugar a little at a time.
- Mix in vanilla and 1-2 tsp. of milk if the frosting seems too stiff to spread. It should be soft and spreadable.
To assemble the cake:
- Place one layer on cake plate and frost the top of that layer.
- Add the second layer and frost top of it too.
- Frost sides of cake.
- Spread the frosting heavily so there's a good bit for the nuts to stick into.
- Gather a handful of nuts and smoosh them gently into the frosting on the sides of the cake.
- Work your way around, gathering up any nuts that fall off.
- Finish by using a piece of wax paper to gently press the nuts into the frosting.
Nutrition
Calories: 777kcal | Carbohydrates: 95g | Protein: 7g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 101mg | Sodium: 565mg | Potassium: 198mg | Fiber: 2g | Sugar: 73g | Vitamin A: 1735IU | Vitamin C: 2.6mg | Calcium: 182mg | Iron: 1.8mg