Maggie’s Bakery Carrot Cake with Pineapple-Cinnamon Cream Cheese Frosting



Carrot Cake

2 cups sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups, finely shredded carrots

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tablespoons cinnamon

3/4 cup finely chopped toasted  pecans

zest from 1 orange

3/4 cup shredded sweetened coconut

1- 8oz. size crushed pineapple, well drained

Pineapple-Cinnamon Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. butter, room temperature

1 tablespoon vanilla extract

1 tsp. cinnamon

2 lbs powdered sugar

1-8oz. crushed pineapple, well drained

2 cups, finely chopped toasted pecans

Preheat oven to 350 degrees. Grease two 9 inch round cake pans with bottoms lined with parchment. Set aside.

Place the sugar and oil in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down sides often until smooth and light, about 4 minutes. Add the eggs one at a time beating well after each addition. Add the shredded carrot and orange zest and mix well. Add the flour, baking powder, baking soda, cinnamon and salt, and mix until smooth. Add the pecans, coconut and drained pineapple to the batter . Stir until well combined. Divide batter evenly between the two pans. Bake for 25-35 minutes or until center springs back when lightly touched. Remove from oven and allow to cool 10 minutes in the pans. Remove from pans and allow to cool completely.

Split the layers, then fill and frost with frosting and pat sides with toasted pecans.

Pineapple- Cinnamon Cream Cheese Frosting

In a bowl of a mixer fitted with a paddle attachment beat the butter, cream cheese, vanilla and cinnamon until smooth and fluffy. On low speed gradually add the powdered sugar until well combined. Stir in drained pineapple. If the frosting is not stiff enough add additional powdered sugar a small amount at a time until desired consistency is achieved. Frost between layers and sides of cake and press in toasted pecans on the side.