Well, my birthday is this month, and so if my friend Kathy’s – hers is just a few days after mine and we always celebrate together. One of our favorite desserts is carrot cake; we usually go out to lunch and order a big, decadent slice we can split.
I ran across this recipe in my latest edition of the Cooking Club magazine, courtesy of Tiffiney Hazen, and it sounded absolutely delicious – of course I had to make it for Kathy and I to share on our birthdays! Plus, I had some pineapple to use up so this was the perfect solution. See if you enjoy my slightly different version of this carrot cake as much as we did!Note: This would make a perfect dessert for your Easter dinner menu!
Pineapple Carrot Cake
2 cups flour
2 t. cinnamon
2 t. baking powder
½ t. baking soda
2 cups sugar
1 ½ cups vegetable oil
4 eggs
2 cups shredded carrots (about 2 – 3)
½ cup diced fresh pineapple
½ cup sweetened flaked coconut
½ cup chopped pecans
Cream Cheese Frosting:
1 8-oz. package cream cheese, softened
½ cup butter, softened
1 t. vanilla extract
3 ½ - 4 cups powdered sugar
Heat oven to 350 degrees. Spray a 13 x 9” baking pan with cooking spray.
Mix together flour, cinnamon, baking powder and baking soda in medium bowl.
Beat together sugar and oil in large mixing bowl (or bowl of a stand mixer). Add eggs one at a time and beat just until blended. Beat in flour mixture just until combined. Stir in remaining ingredients and pour into prepared pan.
Bake 50 – 60 minutes until toothpick inserted in middle comes out clean.
While the cake is baking, prepare the frosting. Beat together cream cheese, butter, and vanilla. Slowly beat in the powdered sugar until the mixture is of spreading consistency. Spread over completely cooled cake.
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