Tasty Thursday: Carrot Cake with Cream Cheese Frosting!

We actually shared this recipe around this time last year on our old blog but it is definitely worth repeating, especially with the popularity of carrot cake at Easter time.  The recipe is courtesy of Christina's mother, Nancy, who found it many years ago in a magazine. 

The cake itself is moist thanks to the addition of mayonnaise as well as pineapple chunks.  The spices give it a nice kick and the toasted walnuts add to its earthiness, but the clincher is the decadent cream cheese frosting that brings it all together.  Let us know what you think by sending us a comment! 

picture courtesy of The Best Carrot Cakes website

Best Carrot-Pineapple Cake

Cake Ingredients:

• 2 cups sifted cake flour
• 1 ¾ cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon allspice
• 1 ¼ cups finely shredded carrot
• 1 (8 ¼-ounce) can chunk pineapple (in heavy syrup)
• ¾ cup mayonnaise
• 4 eggs
• 1 cup chopped walnuts, toasted

Baking Instructions:

1. Pre-heat the oven to 350 degrees F.
2. Grease and flour (or spray with Baker’s Joy) two 8 x 1 ½-inch or 9 x ½-inch round baking pans. Set the prepared baking pans aside.
3. In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda, salt, and allspice. Add carrot, undrained pineapple, mayonnaise, and eggs. Beat with an electric mixer on low speed till moistened.
4. Beat on medium speed for another 2 minutes, scraping bowl occasionally. Stir in the walnuts by hand. The batter will seem loose but this is normal.
5. Pour the batter into prepared pans. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool cake layers thoroughly on wire racks.
6. To assemble, place 1 cake layer on a serving plate. Spread layer with about ½ cup of cream cheese frosting. Top with second layer. Spread top and sides with remaining frosting. Store frosted cake, covered, in refrigerator.

Cream Cheese Frosting:

In a large mixing bowl, beat one 8-ounce package of cream cheese; ½ cup unsalted butter, softened; and 2 teaspoons of vanilla with electric mixer on medium speed until light and fluffy. Gradually beat in enough sifted powdered sugar (about 4 cups) to make frosting of spreading consistency. (Makes 3 ½ cups)

Happy baking!
Christina & Meghan