It was delicious, let me tell ya. We omitted the pine nuts and almonds,
which I would have liked actually, but my mom was not having any of
that nut action, so we skipped them. Very moist, very delicious. You
can thank me later.
The Best Carrot Pineapple Cake
Makes one 3-layer cake
2 c. AP flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts
1 c. olive oil
1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded carrots
Frosting:
4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugar
Half-and-half (as needed)
For the cake:
1.
Preheat the oven to 350-f degrees. In a large bowl, combine the flour,
baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine
nuts and mix very well.
2. In another large bowl, combine the
olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup,
pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
3.
Generously butter three 9-inch cake pans and dust with flour. Divide
the cake batter evenly into the cake pans. Use a measuring cup for
accuracy.
4. Bake for 20 to 25 minutes.
5. Insert a
toothpick into the cakes to make sure the are done. The toothpick
should come out clean. Cool in pans for 10 minutes. Remove and cool
completely.
To make the frosting:
1. With an electric
mixer, mix the cream cheese, butter, sugar, and powdered sugar until
fluffy, but stiff. Add half-and-half to thin.
2. Use the frosting to fill and frost the cooked layers.
Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America
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That looks delicious!!