Servings: 12 people
Calories: 582kcal
Equipment
- mixer
- oven
Ingredients
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp salt
Wet Ingredients
- 4 eggs
- 1 cup white sugar
- 1 small can crushed pineapple around 8 oz
- 2 cups raw grated carrot
Cream Cheese Icing
- 1 package cream cheese, softened 8 oz
- 1/2 cup butter, softened
- 2-3 cups icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk cream makes it extra
Instructions
Preheat your oven
- Preheat oven to 350F. Grease and flour a 9x13 inch pan
Whisk Together
- Whisk together four, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In Another Bowl
- Beat your eggs with sugar until light and fluffy. Slowly mix in oil, then stir in the crushed pineapple and grated carrots.
Combine
- Combine your wet and dry ingredients just until mixed - don't overmix.
- Pour the batter into prepared pan
Bake
- Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let the cake cook in the pan before frosting.
Cream Cheese Frosting
- Beat the cream cheese, butter, icing sugar and vanilla together until smooth. Add milk and mix to a manageable and creamy consistency.
Notes
I would highly reccomend doubling the cream cheese icing. Our family likes it to be as thick as possible.
Nutrition
Calories: 582kcal | Carbohydrates: 64g | Protein: 5g | Fat: 33g
Tried this recipe?Let us know how it was!