Old Fashioned Carrot Cake with Pineapple (Gluten Free Version too)
Best ever carrot cake with pineapple and cream cheese frosting
Ingredients
- 3 cups all purpose flour For gluten-free, substitute King Arthur Measure for Measure All purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1 8 3/4 oz can crushed pineapple in light syrup Do not substitute slices or pieces. However, you can put the pineapple in a blender and "crush" it. Do not use the liquid if you choose to do this.
- 3 large eggs (beaten)
- 1 1/2 cups oil
- 2 tsp vanilla
- 2 cups loosely packed grated carrots Grate carrots on the largest openings of a stand grater.
- 1 1/2 cups walnuts (optional)
Cream Cheese Frosting
- 2 8 oz Philadelphia Cream Cheese
- 1/2 cup butter
- 4 tbsp heavy whipping cream You can use milk if you do not have heavy whipping cream.
- 2 tbsp vanilla
- 8 cups confectioners' sugar
Instructions
- Combine dry ingredients in a bowl - flour, sugar, cinnamon, baking soda, baking powder, and salt.
- Drain pineapple and save the liquid.
- Beat eggs. Add oil and vanilla to beaten eggs.
- Add pineapple liquid and egg mixture to the flour and beat.
- Stir in crushed pineapple and grated carrots.Add walnuts (optional)
- Pour into greased and lightly floured 10 X 13 pan.
- Bake at 325 degrees for 45-50 (depending on the size of your pan, you may need to adjust the time.)Check cake with a toothpick. If it comes out with moist cake sticking to it (not batter), it is done.
- Cool pan on wire rack for 10 minutes. Remove cake from pan.
Cream Cheese Frosting
- Allow Cream Cheese and Butter to soften
- Cream softened cream cheese and butter until blended
- Add vanilla to the creamed cheese and butter mixture.
- Alternate adding milk and powdered sugar. Allow to beat on high speed until well blended (4-5 minutes).
- Frost cooled cake.
Tried this recipe?Let us know how it was!