This carrot cake recipe delivers a moist cake with lots of shredded carrots, crushed pineapple, and raisins and a tangy lemon cream cheese frosting.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
403 Calories
Recipe Instructions
Step 1
Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla.
Step 2
Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans.
Step 3
Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
Step 4
Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.
Ingredients
½ teaspoon salt
1 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups all-purpose flour
4 eggs
1 teaspoon ground ginger
2 teaspoons baking soda
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 ½ cups butter, divided
1 ½ cups powdered sugar
1 cup granulated sugar
1 (20 ounce) can DOLE® Crushed Pineapple, well drained
