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Carrot and Pineapple Cake




  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1 pound carrots (grated)
  • 1 in can crushed pineapple juice (20 oz, drained well)


  • 2 oz pkgs cream cheese (8 each, at room temperature)
  • 2 lb sticks unsalted butter (1/4 each, at room temperature)
  • 1 teaspoon vanilla extract
  • 1 pound confectioners’ sugar

Optional Decoration

  • 1 cup chopped walnuts (I do think we used more than 1 cup)


  1. Preheat the oven to 350 degrees F. Grease and flour two (8″) round cake pans.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla together. In a separate bowl, sift together flour, cinnamon, baking soda, and salt. In batches, add the flour mixture to the sugar/egg mixture. Gently add the walnuts, carrots and pineapple into the batter.
  3. Divide the batter between the two pans. Bake for 50 to 60 minutes, or just until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  4. In a bowl, beat the cream cheese, butter and vanilla with mixer until combined and creamy. In small batches, mix in the the sugar until all has been added and is smooth.
  5. Place one layer of cake, bottom/flat side up, on a plate (or cake pedestal, like I did). Spread the top of this piece with frosting. Place the second cake layer on top of the first one, with the bottom/flat side down (rounded side up). Spread the rest of the frosting on the top and sides of the cake. Decorate with chopped walnuts – if you are only using a few, you can put just some on the top. We decided to cover our top and sides with lots of chopped walnuts.
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