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Pineapple-Carrot Cake

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By Betty Crocker Kitchens
Updated Aug 23, 2011
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Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.

Pineapple-Carrot Cake

  • Prep Time 35 min
  • Total 3 hr 30 min
  • Servings 15
  • Ingredients 15
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Ingredients

Cake

Frosting

  • 3 cups powdered sugar
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 12 chocolate wafer cookies, finely crushed, if desired
  • 15 sugared carrot decorations, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
  • Step 
    2
    Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
  • Step 
    3
    In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
  • Step 
    4
    Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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