Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 15 to 18 Servings
This incredible recipe is just too perfect not to share with you, friends! Oh, man, try it now. Enjoy!
8 oz (One 8-oz can) crushed pineapple drained
4 large Eggs
1 c granulated sugar
1 c brown sugar
1 c vegetable or canola oil
2 teaspoons vanilla extract
2 c all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 c chopped pecans may substitute walnuts
2 c shredded carrots
If you want raisins, add 3/4 – 1 c of raisins, optional
FOR THE FROSTING:
8 oz (One 8-oz package) cream cheese softened
1/4 c butter softened
1 teaspoon vanilla extract
3 tablespoons orange juice
1/4 c heavy cream
3 – 3½ c powdered sugar
Additional chopped pecans for garnish optional
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking pan.
Step 3: Add the eggs and pineapple into a large mixing bowl. Whisk until well mixed.
Step 4: Add the oil, vanilla, and sugars. Whisk until well mixed.
Step 5: Transfer the dry ingredients into the wet ingredients and whisk until well blended.
Step 6: Add the carrots, raisins, and pecans. Stir until well mixed.
Step 7: Transfer the batter into the prepared baking pan spread it evenly on the bottom.
Step 8: Place it inside the preheated oven and bake for 40 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove from the oven and allow it to cool at room temperature.
Step 10: Add the butter, vanilla, and cream cheese into the bowl of a stand mixer. Beat until well mixed.
Step 11: Add the orange juice and beat until well blended.
Step 12: Add the sugar gradually and beat every addition.
Step 13: Put the mixture over the cooled cake and spread it evenly.
Step 14: Sprinkle the rest of the pecans on top.
Step 15: Serve and enjoy!
Place any leftovers in the fridge.
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