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White Lily

Carrot Cake with Pineapple


20 min


35 min


12 servings


Pillsbury™ Baking Spray with Flour 1/4 tsp. ground allspice
4 large eggs 1/4 tsp. ground nutmeg or mace
2 cups sugar 2 cups finely grated carrots not packed
1 1/2 cups Crisco® Pure Vegetable Oil 1 (8 oz.) can crushed pineapple in pineapple juice
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour 1 1/2 cups chopped pecans divided
1 tsp. ground cinnamon 2 (16 oz.) cans Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
1/4 tbsp. ground cloves


  1. 1.
    HEAT oven to 325°F. Spray two 9-inch cake pans or three 8-inch cake pans with flour no-stick cooking spray.

  2. 2.
    BEAT eggs in large bowl until light and fluffy. Add sugar and oil. Stir in flour and spices.

  3. 3.
    ADD carrots, undrained pineapple and 3/4 cup pecans.

  4. 4.
    BAKE 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; finish cooling on wire racks. Cool completely. Frost with Cream Cheese Frosting. For garnish, press remaining pecans on sides of cake.