Pineapple Carrot Cake with Cream Cheese Frosting


 
It’s bursting with spice flavor and completed with a dense and tangy blanket of cream cheese frosting on top. 

 

yield: Serves 12-15

 

Ingredients:



  • 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg

  • 1 cup canola (240ml) or vegetable oil1

  • 1 and 1/4 cup (250g) packed light or dark brown sugar

  • 1/3 cup (67g) granulated sugar

  • 4 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 3 large carrots, grated (about 2 cups)2

  • 1 cup (8 ounces) crushed pineapple, drained3

  • 1 cup (125g) chopped walnuts


 
 

Cream Cheese Frosting



  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt


 
 

Directions:

For full directions you can go to sallysbakingaddiction.com.

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