Carrot Pineapple Cake

“Jennie was known for being the baker in the office. This was Dr. John’s favorites, and she would make it every year for his birthday.” – Calla Ferre

Carrot Pineapple Cake

Course: Cakes & Cupcakes

Ingredients

Cake:

  • 1 No. 2 Can Crushed Pineapple Drained
  • 2 Cups Grated Or Shredded Carrots
  • 4 Eggs
  • 3/4 Cup Oil
  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Cinnamon
  • 1 Cup Walnuts Chopped
  • 1 Cup Raisins Optional

Frosting:

  • 1/2 Cup Butter Softened
  • 8 Ounces Cream Cheese Softened
  • 1 Teaspoon Vanilla
  • 1 Pound Package Powdered Sugar Sifted

Instructions

Cake:

  • In mixer, beat eggs. Then add sugar and oil and beat. Add carrots and pineapple and beat. Whisk dry ingredients in a separate bowl and add carefully to batter. Stir in nuts.
  • Divide into three 9-inch pans or one 9×13-inch pan that's been sprayed with PAM and dusted with flour.
  • Bake layers for 30-35 min at 350 degrees until toothpick comes out clean. Bake 9×13 around same time and check. May need 5-10 min more.

Frosting:

  • Beat butter and cream cheese. Add vanilla and slowly beat in sugar.

Recipe – Jennie Shabel