Let me just try and put into words how this is the BEST carrot cake recipe, or maybe I'm biased since this is a family recipe. The pineapple brings out a sweetness and a softness to the cake that is indescribable, and it is not overly spiced making this a perfect dessert for any occasion.
Yield: 24 cupcakes or one cake
Time: 30 minutes (or 1 hour for a cake)
INGREDIENTS
Cupcake:
1 ½ cup vegetable oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup walnuts (optional)
2 ½ cup flour
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
Frosting:
1 stick of butter (8 tbsp), room temperature
6oz cream cheese
4 cups powdered sugar
2 tsp vanilla
INSTRUCTIONS
Cupcake:
Preheat the oven to 350°F, and line a standard cupcake pan with paper liners. (If making a cake, use Crisco to grease up all sides and bottom of the pan then put ~1/4cup flour into the pan and then move the pan around till there is an even distribution of flour everywhere. Throw out excess flour.)
Sift dry ingredients in a small bowl.
In a large mixing bowl, combine oil, sugar, and eggs. Add pineapple and grated carrots. Mix well.
Add half of the dry ingredients to the wet mixture, combine. Add remaining dry ingredients till well combined.
Lastly, add vanilla and nuts till incorporated.
Fill the cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean. (If making a cake, bake for 45min, or until a toothpick inserted in the middle comes out clean).
Frosting:
Combine softened butter and cream cheese together until smooth.
Add vanilla and half the powdered sugar, combine. Add remaining powdered sugar until all incorporated. (If the frosting is too thick, add milk).
Pipe frosting onto cooled cupcakes and… Enjoy!
**psst... find the moose moose (aka our cat) in the background)