Ingredients
3large eggs
¾cupbuttermilk
¾cupvegetable oil
1½cupssugar
2tspvanilla extract
2tspground cinnamon
¼tspsalt
2cupsflour
2tspbaking soda
3cupscarrotsshredded
8ozcrushed pineapple with juiceundrained
16ozcream cheese2 packages, softened
½cupunsalted buttersoftened
2cupspowdered sugar
2tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
Spray two 8-inch cake pans with baking spray.
Sift the flour, baking soda, salt and cinnamon into a bowl, then set aside.
In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla.
Whisk in the flour mixture until incorporated.
Pour the batter it into the two cake pans, then bake for 30 to 35 minutes until a toothpick comes out clean.
Let the cake cool completely.
Add the cream cheese and butter to the stand mixer.
Beat at medium speed for 30 seconds until fluffy.
Add in the vanilla and powdered sugar, then beat for 1 to 2 minutes until fluffy.
Start with a cake layer, then add a thin layer of frosting to the bottom.
Pipe ⅓ of the frosting to the perimeter of layer.
Add the next layer of the cake and frost with the remaining frosting.
Serve, and enjoy!
