Best Ever Carrot Cake

I am a HUGE carrot cake fan – so I don’t tread lightly when I say “best ever”. Secret ingredient? Crushed pineapple!

Unlike most recipes where I toy with proportions/ingredients to make them even better, nothing was adjusted in this recipe from Philodeau (except, I did omit the raisins).

You will need:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp nutmeg
2 tsp cinnamon
3/4 tsp salt
3/4 cups granulated sugar
3/4 cups brown sugar
3/4 cups vegetable oil
2 1/4 cups carrot (grated)
3 eggs
1 tsp vanilla
1 cup pineapple, crushed & drained
1/2 cup pecans, chopped
1/2 cup coconut (shredded)

Directions:

Head oven to 350F.

Filter & mix all dry ingredients in a bowl.
In a separate bowl, combine fruit & nuts. To the fruit mixture, add remaining wet ingredients and mix thoroughly.
Add dry ingredients to wet, 1/3 at a time.
Pour batter into greased 9×13 baking pan.
Bake for ~45 minutes, or until toothpick comes out clean. Cool before frosting.

BEST EVER Cream Cheese Frosting

1, 8 oz package of cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla
1 cup powdered suga

Place softened cream cheese in bowl and mix with an electric mixer until smooth and not stiff. Add the softened butter and vanilla. Add the powdered sugar, 1/4 at a time. Spread evenly over cooled cake, and refrigerate until ready to eat.

Enjoy! (Pictures to come)

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