Carrot-pineapple layer cake

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
2 teaspoons Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Ground allspice
½ teaspoon Ground mace
1 cup Drained crushed pineapple
2 cups Grated carrots; (about 4 carrots)
½ cup Chopped walnuts; (we use pecans instead)
1¾ cup Sugar
1½ cup Vegetable oil
1 teaspoon Vanilla extraxt
4 larges Eggs at room temperature
10 ounces Cream cheese; at room temperature
¾ cup Confectioner's sugar
2 tablespoons Unsalted butter; at room temperature
¼ cup Plus 1 tablespoon heavy (whipping) cream; at room temperature


This is a wonderfully moist, fruity cake, delicious plain or frosted with a Cream Cheese Frosting.

1. Preheat the oven to 350F. Lightly grease two 9-inch layer cake pans with butter or vegetable oil and line them with parchment inserts. (We use a 13 x 9 inch cake pan and grease that with butter and lightly flour and have never had a problem.)

2. Sift the flour, baking powder, baking soda, salt, and spices together into a small bowl and set aside.

3. Pat the pineapple fry and place it in a medium-size bowl. Add the grated carrots and the nuts to the pineapple and mix them together.

4. Mix the sugar, oil, and vanilla together in a medium-size mixing bowl using an electric mixer on medium speed until completely blended, 20 seconds. Stop the mixer to scrape the bowl twice with a rubber spatula.

5. Add the eggs, one at a time, and mix on medium speed after each addition until blended, 10 seconds. Scrape the bowl each time.

6. Add the dry ingredients and beat on low speed for 5 seconds. Scrape the bowl, then mix the batter by hand until dry ingredients are incorporated.

7. Blend in the pineapple mixture with several turns of the mixer at low speed.

8. Pour the batter into the prepared pans and bake on the center until the top is golden and springs back to the touch, and a tester inserted in the center comes out dry, about 45 minutes. Place the cake on a rack to cool completely.

9. Eat as is or frost with Cream Cheese Frosting. Makes 8-12 servings.

Cream Cheese Frosting (makes 2 cups, enough to fill and frost a two- or four-layer cake [or one 13 x 9 inch]): 1. Cream the cream cheese, sugar, and butter in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy. 3 to 4 minutes. Scrape the bottom and side of the bowl with a rubber spatula.

2. With the mixer on low speed, add the cream in a stream and mix until it is incorporated. Scrape the bowl.

3. Increase the speed to medium-high and beat the frosting until it is light and fluffy, 5 to 10 minutes. Stop to scrape the bowl several times with a rubber spatula. Keep the frosting at room temperature until you are ready to frost the cake, a maximum of 1 hour.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Jean" <frauline@...> on Dec 19, 1997

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