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Pineapple Carrot Cake

Pineapple Carrot Cake
YIELDS
9 servings
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Ingredients

Cake

¾
cup vegetable oil
¾
cup golden brown sugar
3
eggs
¼
cup pure maple syrup
tsp grated fresh ginger
1 ⅔
cup all purpose flour
1
tsp baking powder
½
tsp baking soda
½
tsp salt
1
tsp cinnamon
2
cup grated carrot
1
cup diced or crushed pineapple, fresh or tinned (drained)

Frosting

½
cup cream cheese, room temperature
¼
cup unsalted butter, room temperature
1 ½
cup icing sugar, sifted
1 ½
tsp vanilla extract
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Directions

Step 1

Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.

Step 2

To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.

Step 3

Yield: 1 8-inch square cake. Makes 9 to 12 servings.

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