Bright, moist, and bursting with sunshine, this cake is sure to become your new Easter tradition. Sweet pineapple keeps the crumb tender, and juicy, warm spices and buttery coconut add a touch of nostalgia, and a lemony cream cheese frosting adds a fresh, tangy zing that tastes like the first warm day of Spring.
Bright, moist, and bursting with sunshine, this cake is sure to become your new Easter tradition. Sweet pineapple keeps the crumb tender, and juicy, warm spices and buttery coconut add a touch of nostalgia, and a lemony cream cheese frosting adds a fresh, tangy zing that tastes like the first warm day of Spring.
Key products
Instructions
Instructions
- For the Carrot Cake, preheat oven to 350°F. Mix flour, baking soda, salt, and spices in large bowl. Add sugar, oil, eggs, carrots, pineapple, coconut, extracts and 1 cup of the pecans (if using); mix well. Pour batter into 2 greased 9-inch round cake pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pan and cook completely on racks.
- For the Lemon Cream Cheese Frosting, beat cream cheese, butter and lemon extract in large bowl on medium speed until light and fluffy. Gradually beat in confectioners' sugar until smooth. Add milk, stirring until desired consistency.
- To assemble cake, place one cooled cake layer on serving platter. Spread cream cheese frosting evenly over top of first cake layer. Top with second cake layer. Frost top and side of cake with remaining cream cheese frosting, spreading evenly to cover completely. Press remaining chopped pecans onto outside of cake and sprinkle over top, if desired.
