Servings: 10 to 12
Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
As others have commented, this did take some time but it was so worth the extra effort. The flavors mixed together very nicely and the frosting with the pineapple really hit the spot. It was a huge hit at our family dinner party.
I feel a little guilty being the rating curmudgeon in the group giving this only four stars. I've been on a roll lately (no pun intended) making cake rolls and this one just seems to fall short of my expectations. Don't get me wrong, this is a lovely cake, and certainly worth making, but I don't think it as flavorful as others I've made, especially the cake part.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?