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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