Pineapple Carrot Cake with Orange Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 1/2 cups Carrots, raw
  • 1 tsp Orange, zest
  • 1 cup Pineapple

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1 1/2 tsp Cinnamon, ground
  • 2 cup Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 8 ounce_ package Cream cheese

Found on bakedbyanintrovert.com

Description

Directions

• Adjust the oven rack to the center pf the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.
• Spread the walnuts out onto a large cookie sheet and bake for 8 minutes, until lightly browned and fragrant. Cool and chop coarsely.
• In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir with a whisk.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugars, oil, and butter together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Using a large silicone spatula, fold in the walnuts, carrots, and pineapple. Divide the batter between the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes. Invert the cakes onto the wire rack and remove the parchment paper. Cool completely before frosting.
• In a large bowl, use an electric mixer to beat the butter and cream cheese together on low speed until smooth and free of lumps. Add one cup of confectioners sugar at a time and beat on low speed after each addition, until fully incorporated. Beat in the vanilla and orange zest.
• Place one layer on a serving platter. Spread about 1/3 of the frosting over the top. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted walnuts if desired.