Ingredients
Scale
Cake
- 3 cups flour
- 2 tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 2 tsp. cinnamon
- 3 eggs
- 1 ½ cups vegetable oil
- 2 cups carrots, grated
- 8 oz. can of crushed pineapple, drained
- 1 cup pecans or walnuts, roughly chopped
Icing
- ¼ cup butter (½ stick)
- 8 oz. cream cheese, softened to room temperature
- 2 tsp. vanilla extract
- 2 ¼ cup powdered sugar
Instructions
- Set out the cream cheese and butter for the icing to let it soften while making the cake.
Make the Cake
- Preheat the oven to 350 degrees.
- Grate the carrots with a food processor or hand grater until you have 2 cups. Set aside.
- Drain crushed pineapple and set aside.
- Roughly chop nuts until you have 1 cup.
- In a large bowl, or stand mixer, combine the dry ingredients: flour, baking powder, baking soda, salt, sugar and cinnamon. Mix well.
- To the flour mixture, add grated carrots, drained pineapple and chopped nuts. Stir until well combined.
- Grease a 9 x 13 pan or 2 round cake pans.
- Fill pan(s) with cake batter.
- Bake on 350 degrees for 45 minutes.
Make the Icing
- In a medium bowl, cream butter and cream cheese together.
- Add vanilla and combine.
- Beat in powdered sugar.
- Once the cake has cooled completely, spread the icing on the cake.
- Any leftover cake needs to be kept in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Swiss