Pineapple Carrot Cake with Cream Cheese Frosting #Cake

Do you usually add pineapple to carrot cake? I feel like this is a norm for a lot of bakers. And while I’ve tried it before, I usually default to applesauce, raisins, or coconut as a flavorful add-in. But this year I decided to be like the cool kids and I beg you to give pineapple a whirl too. Grab a can of crushed pineapple OR crush your own OR a can of chopped pineapple and pulse until crushed. You won’t regret it.

This pineapple carrot is absolutely a cut (slice?) above the rest.

Ingredients:

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
• 1 cup canola (240ml) or vegetable oil1
• 1 and 1/4 cup (250g) packed light or dark brown sugar
• 1/3 cup (67g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large carrots, grated (about 2 cups)2
• 1 cup (8 ounces) crushed pineapple, drained3
• 1 cup (125g) Diamond of California chopped walnuts
• Cream Cheese Frosting
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions:

1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. I always use this glass pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
3. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
4. .................................

for full recipes please see : sallysbakingaddiction.com

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