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)
1 tsp vanilla
1 cup pineapple, crushed & drained
1/2 cup pecans, chopped
1/2 cup coconut (shredded)
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)