While the calendar shows spring this week, the snow piles on our lawn beg to differ. Mother nature is a tad confused, but one thing’s certain: Easter is less than a month away. And with longer days and fresh tulips blooming on the horizon, we HAVE to have carrot cake on the mind.
“The carrots and pineapple work together to keep this cake moist and wholesome.”
A moist carrot cake filled with crushed pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!
Unfortunately (or fortunately, depending on how you feel about my writing), there’s no story behind this ultra delicious and moist carrot pineapple cake.
I’ve been making this cake for years, and everyone goes nuts for this cake. Incidentally, you could add nuts to the batter, if you so desired. If you can grate some carrot, and work a mixer (or use a whisk and spatula) you can definitely make this cake. This moist cake with cream cheese frosting is the best I’ve ever eaten. It’s so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends