Best Carrot Pineapple Cake
1 cup sugar
2 cup sifted cake flour
1 Tbsp ground cinnamon
1 tsp allspice
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1-1/4 cup finely shredded carrot
1-8&1/4 oz can crushed pineapple (syrup pack)
3/4 cup mayonnaise
1 cup chopped walnuts, toasted
1.Grease and flour 2-8x1-1/2 in or 9" round baking pans; set aside
2. In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt and allspice. Add carrot, undrained pineapple, mayo and eggs. Beat w/electric mixer on low speed until moistened..Beat on medium speed for 2 min, scraping bowl occasionally. Stir in walnuts by hand.
3. Pour batter into prepared pans. Bake at 350 for 30-35 min until toothpick inserted in middle comes out clean. Cool on wire racks 10 min. Loosen sides, remove cakes from pans. Cool thoroughly on wire racks. Frost w/Cream cheese frosting. Store covered in fridge
Cream Cheese Frosting In a large mixing bowl, beat 8-oz package cream cheese (softened), ½ cup unsalted butter (softened) 2 tsp vanilla until light and fluffy. Gradually beat in enough sifted powdered sugar ( apprx 4 cups) to make a frosting of spreading consistency.