Pineapples make a great addition to Carrot Cake, please try my favorite recipe below!
Pineapple Carrot Cake
1 C Oil (olive oil or any light oil) 2 C shredded raw Carrots
4 Eggs 1 20 oz. Can Crushed Pineapple in Juice, Drained
1 tsp Vanilla
2 C WW Flour (Unbleached or White Flour Optional Substitute)
2 C Sugar 2 tsp. Baking Powder
1 1/2 tsp. Baking Soda 1/2 C Chopped Nuts
2 tsp. Cinnamon
Combine the first five ingredients in one bowl. Combine the remaining dry ingredients in a larger bowl. Add the wet ingredients to the dry, and mix until just moist (do not over mix). Fill 3 9” round pans or one 13x9” pan or make cupcakes.
Bake at 350 for 30-40 min. Cool on a rack before frosting with Cream Cheese frosting.
Cream Cheese Frosting
Cream together 1/2 C butter, 6 oz. Cream Cheese, 1 tsp. Vanilla, and 1 lb. Confectioner's Sugar