Carrot Cake Recipe with Pineapple

greedyeats.com

Karen Snyder Lachman

3 large Eggs (at room temperature)

¾ Cup Canola Oil

¾ Cup Buttermilk (at room temperature)

1 ½ Cups Granulated sugar

2 teaspoon Pure vanilla extract

1 ½ teaspoon Cinnamon

¼ teaspoon EACH ground cloves, ground ginger, ground nutmeg

2 Cups All purpose flour

⅛ teaspoon Salt

2 teaspoon Baking Soda

2 Cups Freshly Shredded Carrots

1 Cup Coconut Flakes

1 can (8 ounces) Crushed Pineapple (with juice)

1 Cup Chopped Pecans

subheading: Cream Cheese Frosting:

16 ounces (450g Cream Cheese (full fat block, softened to room temperature)

½ cup (115g) Butter (unsalted)

4 and ½ cups (540g) Confectioners' Sugar

1 teaspoon Pure vanilla extract

Pinch Salt

1 Tablespoon Heavy cream/milk

Directions at greedyeats.com

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