CARROT CAKE WITH PINEAPPLE

Carrot Cake with Pineapple image

Bring sunny flavor to this Carrot Cake with Pineapple studded with raisins. This Carrot Cake with Pineapple includes our favorite cream cheese frosting.

Provided by My Food and Family

Categories Cakes

Time 1h10m

Yield 12 portions

Number Of Ingredients 18

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Ingredients

2-1/2 cups of all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 cups of sugar
1 cup vegetable oil
1 Tbsp. vanilla
2 eggs
2 cups shredded carrots
1 can (8 oz.) crushed pineapple, well drained
1/2 cup of raisins
1/2 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. of margarine. softened
1 cup of powdered sugar
1 tsp. vanilla
2 Tbsp. toasted BAKER'S ANGEL FLAKE Coconut

Steps:

Heat oven to 350°F.
Grease and flour a 9-cup tube pan; set aside.
In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g