Bring sunny flavor to this Carrot Cake with Pineapple studded with raisins. This Carrot Cake with Pineapple includes our favorite cream cheese frosting.
What You Need
Original recipe yields 12 servings
2-1/2 cups of all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 cups of sugar
1 cup vegetable oil
1 Tbsp. vanilla
2 egg s
2 cups shredded carrot s
1 can (8 oz.) crushed pineapple, well drained
1/2 cup of raisins
1/2 cup chopped PLANTERS Walnuts
1/2 cup For the cream cheese frosting
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. of margarine. softened
1 cup of powdered sugar
1 tsp. vanilla
2 Tbsp. toasted BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 350°F.
Grease and flour a 9-cup tube pan; set aside.
In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.