Carrot – Pineapple Cake is a recipe shared generously from Meera Joseph’s Kitchen.
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups walnuts/cashew nuts, chopped
1-1/2 cups fresh shredded coconut
1-1/3 cups cooked carrots, puréed
3/4 cup drained crushed tinned pineapple
Cream Cheese Frosting
Method
- Preheat the oven to 350°F. Grease two 9-inch spring form pans.
- Sift the dry ingredients into the cake mixer bowl.
- Add the oil, eggs, and vanilla. Beat well
- Fold in the walnuts, coconut, carrots, and pineapple.
- Pour the batter into the prepared pans.
- Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester/toothpick inserted in the center comes out clean,
- Bake for about 45 – 50 minutes.
- Cool on a cake rack
Cream cheese frosting
3 cups 115 grams cream cheese
3 tablespoons butter
½ cup sugar
1 tablespoon lime juice
- Beat all of the above until white
- Sandwich & frost the cake with the cream cheese frosting
Notes
Serves 12
shared by Meera Joseph
Do try your hand at this delectable cake and share your feedback in the comments below.
