Pineapple Carrot Cake with Cream Cheese Frosting

bluebowlrecipes.com

Jane

subheading: For the Pineapple Carrot Cake:

4 large eggs, at room temperature

1 cup brown sugar, packed 210 grams

1 cup granulated sugar, packed 204 grams

1 and ½ cups vegetable oil 345 mL

½ tsp vanilla extract

2 cups all-purpose flour, spooned & leveled 260 grams

2 tsp baking soda

2 tsp baking powder

1 tbsp cinnamon

1 and ½ tsp nutmeg

1 tsp ginger

pinch of salt

3 cups finely grated carrot 5 to 6 large carrots, 300 grams

one 8 ounce can crushed pineapple, drained 226 grams

optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut

subheading: Pineapple Simple Syrup (Optional):

⅓ cup reserved pineapple juice from crushed pineapple See note

⅓ cup granulated sugar 68 grams

subheading: Cinnamon Cream Cheese Frosting:

1 and ½ cups 2 tbsp salted butter, softened at room temperature 367 grams

16 oz cream cheese, softened at room temperature use full-fat blocks, 454 grams

7 cups to 7 and ⅔ cups powdered sugar 910 grams (7 cups) to 997 grams (7 and ⅔ cups)

pinch of salt

½ tsp cinnamon, or more to taste

1 tbsp vanilla extract

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