I just made this yesterday and the icing is to die for!!! It is inspired by a cake sold at Wegman's grocery store and an icing I saw on this site.
Blue Ribbon Recipe
This carrot cake is moist and dense with fruity little gems in every bite. Adding crushed pineapple is a lovely addition to the carrot cake recipe. The frosting is silky smooth and tangy with just a hint of pineapple flavor. This is definitely not your grandma's carrot cake!
Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice in a bowl.
In a separate bowl mix oil, applesauce, pineapples, raisins, and coconut.
Add eggs by hand to dry mix 1 by 1.
Then using an electric mixer on low setting to add the wet mix to egg mix.
Then by hand mix in the carrots and walnuts.
Use some Crisco spray with flour and spray 2 9-inch pans.
Pour batter into the pans.
Cook for about 40 mins or until a toothpick comes out clean.
For the icing, mix the butter and cream cheese with electric mixer.
Add powdered sugar little by little.
Once the sugar is in add the pineapple juice and then the vanilla extract.
Once the cake has cooled, ice the cake.
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