Carrot Cake with Pineapple
Cook time:
Total time:
Serves: 16 servings
Ingredients
- Cake
- 2½ cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 Tbsp SACO Cultured Buttermilk Blend
- 1¾ cup sugar
- 1½ cup vegetable oil
- 4 eggs
- ½ cup water
- 1 tsp vanilla
- 3 carrots (peeled and grated)
- 8 oz crushed pineapple
- ½ cup walnuts, chopped
- Cream Cheese Icing
- 1 lb cream cheese, softened
- ½ cup butter
- 1 tsp vanilla
- 3½ cups powdered sugar
- ½ cup walnuts, chopped
Instructions
- Cake
- Preheat oven to 350°F.
- Spray 2- 9 inch round cake pans with nonstick spray.
- Line bottom of pan with waxed paper.
- Spray with nonstick spray again.
- In a large bowl combine all dry ingredients and mix well.
- In a separate bowl beat sugar, oil, eggs, water and vanilla.
- Gradually add carrots, pineapple and nuts.
- Combine with flour mixture.
- Divide batter evenly into prepared pans.
- Bake for 40-45 minutes.
- Cool cakes on racks for 30 minutes before removing.
- When cool; ice and layer with cream cheese icing.
- Cream Cheese Icing
- Cream all ingredients until smooth and spread on cooled cakes.
- Sprinkle chopped walnuts on top.
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg