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Carrots and cake are two foods that seem like they just shouldn't be combined. But this recipe for carrot cake is incredibly moist, due to pieces of crushed pineapple, and insanely tasty. With cream cheese frosting, this carrot cake is absolutely perfect. I recently served it at my graduation party and everyone couldn't stop raving about it. Plus, it is a simple recipe!

Carrot Cake:
Preheat oven to 350 degrees.
Sift together and stir well:
2 cups and 1 tablespoon flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

Add 1 and cup canola oil and beat for 2 minutes or until combined.
Then add 4 eggs and 2 teaspoons of vanilla extract.
Again, beat for about 2 minutes.

Add:
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped pecans

Pour into round pan and bake for 30-35 minutes or until a toothpick can be inserted into the middle of the cake and is clean when it is pulled out.

Let the cake cool for a few hours. Then spread Cream Cheese Icing on the top and sides of the cake.

Cream Cheese Icing:
6 ounces of cream cheese
3 tablespoons of cream
1 and teaspoons of vanilla extract

Beat for 4-5 minutes or until light and fluffy. Add 1 teaspoon of salt and mix again.
Add powdered sugar one cup at a time, mixing in between each addition, until the icing is sweet. It depends on how sweet you like your icing, but I add 2-3 cups.
Finally, add in cup of chopped pecans and/or cup of shredded coconut.

Enjoy!

Learn more about this author, Morgane Essling.
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