PINEAPPLE CARROT CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Cake
  • 3/4 cup vegetable oil
  • 3/4 cup golden brown sugar
  • 3 eggs
  • 1/4 cup pure maple syrup
  • 2 tsp grated fresh ginger
  • 1 2/3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrot
  • 1 cup diced or crushed pineapple, fresh or tinned (drained)
  • Frosting
  • 1/2 cup cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 cups icing sugar, sifted
  • 1 1/2 tsp vanilla extract

Directions

  • To Assemble
  • Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
  • To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.
  • Yield: 1 8-inch square cake. Makes 9 to 12 servings.

Notes

Categories: Cake 

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