4 Layer Pineapple Carrot Cake w/ Cream Cheese Frosting

4 Layer Pineapple Carrot Cake W/ Cream Cheese Frosting

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Rosemary Sowell Hunt


Everyone that has ever tasted this cake ask me for recipe. It's a family favorite!


★★★★★ 2 votes

6 big pieces
40 Min
25 Min


  • 3 c
    all purpose flour
  • 2 c
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 tsp
  • 1 tsp
  • 1/2 c
    pecans, in pieces
  • 1 1/3 c
  • 4
  • 2 c
    raw carrots shredded
  • 3/4 c
    crushed pineapple with syrup
  • 2 tsp

  • 6 oz
    cream cheese
  • 8 Tbsp
    butter, unsalted
  • 2 tsp
  • 2 dash(es)
  • 1 c
    chopped pecans
  • 5 c
    powder sugar

How to Make 4 Layer Pineapple Carrot Cake w/ Cream Cheese Frosting


  1. In large mixer bowl stir together dry ingredients; add oil,eggs, carrots, pineapple, and vanilla. Mix till all ingredients are moistened. Beat with electric mixer 2 minutes at mediom speed. Pour batter into 4 greased and lightly floured 9inch round pans. Bake in 350* oven about 25 minutes; cool. Frost with Cream Cheese Frosting.
  2. Frosting--Soften cream cheese and butter. Beat in vanilla and salt. Gradually add powder sugar; blend well, Stir in pecans. Frost cake in layers.

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About 4 Layer Pineapple Carrot Cake w/ Cream Cheese Frosting

Course/Dish: Cakes

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