Pineapple-Carrot Cake
This gluten free and vegetarian recipe serves 15. One serving contains 215 calories, 3g of protein, and 8g of fat. Not Head to the store and pick up vanillan instant pudding and pie filling mix, pineapple, orange peel, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots.
Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy.
Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.