Carrot Cake with Pineapple
PREP TIME: 20 min
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COOK TIME: 35 min
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YIELD: 12 servings |
INGREDIENTS:
| 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 |
- Pillsbury® Baking Spray with Flour
- 4 large eggs
- 2 cups sugar
- 1 1/2 cups Crisco® Pure Vegetable Oil
- 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour
- 1 teaspoon ground cinnamon
- 1/4 tablespoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg or mace
- 2 cups finely grated carrots, not packed
- 1 (8 oz.) can crushed pineapple in pineapple juice
- 1 1/2 cups chopped pecans, divided
- 2 (16 oz.) cans Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 325°F. Spray two 9-inch cake pans or three 8-inch cake pans with flour no-stick cooking spray.
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2.
BEAT eggs in large bowl until light and fluffy. Add sugar and oil. Stir in flour and spices.
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3.
ADD carrots, undrained pineapple and 3/4 cup pecans.
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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.
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