Pineapple Carrot Cake

Ingredients

• Vanilla extract - 1 teaspoon
• Powdered sugar - 3 cups
• Unsalted butter - 1/2 cup, softened
• Cream cheese - 8 ounces, softened
• Chopped walnuts - 1 cup
• Grated carrots - 2 cups
• Crushed pineapple - 1 cup, drained
• Vanilla extract - 2 teaspoons
• Eggs - 3
• Granulated sugar - 1 1/2 cups
• Vegetable oil - 1 cup
• Ground cinnamon - 1 teaspoon
• Salt - 1/2 teaspoon
• Baking soda - 1 teaspoon
• Baking powder - 2 teaspoons
• All - purpose flour - 2 cups

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the crushed pineapple, grated carrots, and chopped walnuts.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan.
9. In a separate bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
10. Spread the cream cheese frosting evenly over the cooled cake.
11. Slice and serve the pineapple carrot cake.
12. Enjoy!