Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 eggs
  • 2/3 cup crushed pineapple
  • 1/2 cup oil ((vegetable or canola oil))
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • 4 large carrots (, washed and peeled)
  • 1/4 cup butter (, room temperature)
  • 4 ounces cream cheese (, softened)
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream

Instruction

  • Preheat the oven to 350 degrees F. Grease a 9x13'' baking pan and set aside.
  • Shred carrots on large holes of box grater. Gather the shredded carrot into paper towels and squeeze over the sink, to remove excess moisture. Set aside.
  • In a mixing bowl combine the flour, spices, salt, baking soda and baking powder.
  • In a separate large mixing bowl combine the eggs, crushed pineapple, oil, milk, vanilla, and sugar and stir well to combine. Stir in carrots.
  • Stir in the dry ingredients, mixing just until combined. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. 
  • Cool cake completely before frosting.
  • For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.