Pineapple Carrot Cake
For the Cake Layers
  1. 2 cups all-purpose flour
  2. 1½ cups sugar
  3. 1½ teaspoons baking soda
  4. 1½ teaspoons baking powder
  5. 1½ teaspoons ground cinnamon
  6. ¾ teaspoon ground cloves
  7. ¾ teaspoon ground allspice
  8. ¾ teaspoon ground nutmeg
  9. ¾ teaspoon fine sea salt
  10. 1 cup preferred vegetable oil
  11. 4 large eggs
  12. 2 cups shredded carrots
  13. 1 cup chopped toasted pecans
  14. 1 cup finely chopped Del MonteⓇ Pineapple
For the Frosting
  1. 1½ cups heavy cream
  2. 8oz cream cheese, softened
  3. 1 cup sugar
  4. 1 teaspoon vanilla
  5. ¼ teaspoon fine sea salt
To Decorate
  1. 1½ cups ½” chunks Del MonteⓇ Pineapple
  1. Preheat oven to 350℉. Spray three 8” cake pans with baking spray and line bottoms with parchment paper.
  2. In a large bowl whisk to combine flour, sugar, baking soda, baking powder, cinnamon, cloves, allspice, nutmeg, and salt.
  3. In a medium bowl whisk to combine oil and eggs. Stir into flour mixture just until combined. Fold in carrots, pecans, and pineapple.
  4. Divide batter among prepared pans and bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
  5. Let cakes cool in pans for 10 minutes, then invert, peel off parchment, and turn right side up to cool completely.
  6. To make frosting, in a large bowl beat cream until stiffly whipped but not grainy. In a separate bowl beat cream cheese, sugar, vanilla, and salt until completely smooth. Fold whipped cream into cream cheese to combine.
  7. To assemble cake, place 1 cake layer on a serving platter or cake stand. Spread a thin layer of frosting over top of cake to the edge. Place another cake layer on top, and spread a thin layer of frosting over top to the edge. Place last cake layer on top.
  8. Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Cake may be refrigerated up to 4 hours before serving.
  9. Right before serving, decorate cake with pineapple chunks.
Del Monte Fresh Produce N.A., Inc