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Recipe sharing: Best Ever Pineapple-Carrot Cake

April 2, 2010

We’ve been busy women making cakes for our family and friends.  Who knew there were so many wonderful events to celebrate!  And we are also getting ready for our Easter baking – cupcakes and trifles are on the menu this year.  But despite it all, we didn’t forget our promise to share recipes, although we are beginning to think YOU did.  Where are those yummy recipes?  We’d love to get some knew ones to try, so start sending them in!! 🙂

This is another great recipe from my mom.  She found this one in a magazine while sitting in a doctor’s office waiting to be called into the examination room.  She liked the sound of the recipe so much that she resorted to theft, ripping the page out and tucking it in her purse!  She has certainly atoned for her crime by sharing this recipe with me because it is indeed the best carrot cake I have ever tasted!  Note:  If you cannot find the 8 ¼ -ounce can of chunk pineapple in heavy syrup, get the 20-ounce can and just measure out what you need; the rest makes a great topping for vanilla ice cream!

Best Carrot-Pineapple Cake

Cake Ingredients:

2 cups sifted cake flour

1 ¾ cups sugar

1 tablespoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon allspice

1 ¼ cups finely shredded carrot

1 (8 ¼-ounce) can chunk pineapple (in heavy syrup)

¾ cup mayonnaise

4 eggs

1 cup chopped walnuts, toasted

Baking Instructions:

Pre-heat the oven to 350 degrees F.

Grease and flour (or spray with Baker’s Joy) two 8 x 1 ½-inch or 9 x ½-inch round baking pans.  Set the prepared baking pans aside.

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda, salt, and allspice.  Add carrot, undrained pineapple, mayonnaise, and eggs.  Beat with an electric mixer on low speed till moistened.

Beat on medium speed for another 2 minutes, scraping bowl occasionally.  Stir in the walnuts by hand.  The batter will seem loose but this is normal!

Pour the batter into prepared pans.  Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted near centers comes out clean.  Cool on wire racks for 10 minutes.  Loosen sides.  Remove cakes from pans.  Cool cake layers thoroughly on wire racks.

To assemble, place 1 cake layer on a serving plate.  Spread layer with about ½ cup of cream cheese frosting.  Top with second layer.  Spread top and sides with remaining frosting.  Store frosted cake, covered, in refrigerator.

Cream Cheese Frosting:

In a large mixing bowl, beat one 8-ounce package of cream cheese; ½ cup unsalted butter, softened; and 2 teaspoons of vanilla with electric mixer on medium speed until light and fluffy.  Gradually beat in enough sifted powdered sugar (about 4 cups) to make frosting of spreading consistency.  (Makes 3 ½ cups)

Happy baking!

Christina & Meghan

2 Comments leave one →
  1. Stephanie permalink
    April 3, 2010 6:10 AM

    Oh, this is the one! This sounds delicious and I can’t wait to try it! It was so yummy when I tasted yours – now I know what the end result is supposed to be…. yummy!

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