Amish Carrot Cake Recipe with Pineapple and Pecans

Step 1

Preheat oven to 350°.

Step 2

Spray two 9" round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9x13'" pan.

Step 3

In a mixing bowl, with paddle attachment, mix oil and sugar.

Step 4

Add the eggs and mix until creamy.

Step 5

Add the shredded carrots and pineapple. Mix to combine.

Step 6

In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.

Step 7

Stir in the nuts.

Step 8

Bake for 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool.

Step 9

Beat the cream cheese until smooth, add the butter, and beat till it's creamy.

Step 10

Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it's creamy and fluffy.

Step 11

Frost cake when cool.

Step 12

Store this cake in the refrigerator for up to a week.