pat's Recipe

Best Carrot-Pineapple Cake

Category: Cakes

2 cups sifted cake flour
1 3/4 cups sugar
1 Tbsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1 1/4 cups finely shredded carrot
1 8 1/4-oz can crushed pineapple (w syrup)
3/4 cup mayonnaise
4 eggs
1 cup chopped walnuts
Cream Cheese Frosting (recipe follows)

Grease and flour two 8x1 1/2-inch round baking pans. Set the prepared pans aside.
In a large mixing bowl, combine the 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 until moistened. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in the walnuts by hand.
Pour batter into the prepared pans. Bake in a 350 oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool cake in pans on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool cake layers thoroughly on wire racks.
To assemble: Place 1 cake layer on a serving plate. Spread layer with about 1/2 cup of the frosting. Top with second cake layer. Spread top and sides with the remaining frosting. Store the frosted cake, covered, in refrigerator.
Makes 14 servings.

CREAM CHEESE frosting: In a large mixing bowl, beat one 8-ounce package of cream cheese, softened, 1/2 cup unsalted butter, softened, and 2 tsp vanilla with an electric mixer on medium speed until light and fluffy.. Gradually beat in enought sifted powdered sugar (about 4 cups) to make a frosting of spreading consistency.