Oral Allergy Syndrome Friendly Carrot Cake with Pineapple
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(30)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1 can (8 oz) crushed pineapple, well drained
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
For the frosting
- 16 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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