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White Lily

Moist and Spicy Carrot Cake with Pineapple


30 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 carrots finely grated
1 1/2 cups Crisco® Pure Vegetable Oil 1 (8 oz.) can crushed pineapple with juice
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour 1 1/2 cups chopped pecans divided
1 tsp. ground cinnamon 1 (16 oz.) can Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
1/4 tsp. ground cloves


  1. 1.
    HEAT oven to 325°F. Coat two 9-inch round 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. Add carrots, undrained pineapple and 3/4 cup pecans. Spread evenly in prepared pans.

  3. 3.
    BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans. Cool completely on cooling racks.

  4. 4.
    FROST with cream cheese frosting. Press remaining pecans on sides of cake.