Carrot Cake with Pineapple and Lemon Cream Cheese Frosting

Name: Carrot Cake with Pineapple and Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Yield: 16
Cuisine: American,Canadian,
Ingredients: 2 cups (250 g) all-purpose flour; 2 tsps (10 ml) baking powder; 1/2 tsp (2 ml) salt; 2 tsps (10 ml) cinnamon ground (club house); 1/2 tsp (2 ml) nutmeg ground (club house); 2 cups (500 ml) granulated sugar; 1 cup (250 ml) vegetable oil; 4 eggs lightly beaten; 3/4 pound (about 3 cups/ 750 ml) carrots shredded on the large holes of a box grater; 1 can (8 ounces/224 g) crushed pineapple undrained; 1 cup (250 ml) sweetened flaked coconut; 1 tsp (5 ml) pure vanilla extract (club house); 1 tsp (5 ml) imitation coconut extract; 2 cups (500 ml) chopped pecans divided (optional); 1 package (8 ounces/250 g) cream cheese softened; 1/2 cup (1 stick/113 g) salted butter softened; 1 tsp (5 ml) pure lemon extract (club house); 1 package (16 ounces/500 g) confectioners' sugar; 1 to 2 tsps (5 to 10 ml) milk (optional)

Bright, moist, and bursting with sunshine, this cake is sure to become your new Easter tradition. Sweet pineapple keeps the crumb tender, and juicy, warm spices and buttery coconut add a touch of nostalgia, and a lemony cream cheese frosting adds a fresh, tangy zing that tas... Read More Read Less

15 min

PREP TIME

30 min

COOK TIME

19

INGREDIENTS

SERVINGS: 16

Carrot Cake with Pineapple and Lemon Cream Cheese Frosting

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