Surprise Carrot Cake
2 1/4 cups
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3/4 cup mayonnaise
1 (8 oz.) can crushed pineapple in juice, undrained
2 cups finely shredded carrots
3/4 cup chopped pecans
6 tablespoons butter, softened
1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
1 (1 lb.) package powdered sugar (4 cups)
HEAT oven to 350°F. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Line with parchment paper or wax paper circles. Coat with no-stick cooking spray. Stir flour, sugar, baking soda, cinnamon, salt and allspice in medium bowl until blended. Combine mayonnaise, eggs and crushed pineapple with juice in large bowl. Add flour mixture. Beat with mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and pecans. Divide evenly into prepared pans.
BAKE 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with mixer on medium speed until blended. Gradually add powdered sugar. Gradually add milk by teaspoonful until frosting reaches desired spreading consistency.
FILL and frost sides and top of cake with frosting.
Serving Size (1 of 14 slices), Calories 540 (Calories from Fat 220), Total Fat 25g (Saturated Fat 9g, Trans Fat g), Cholesterol 75mg, Sodium 450mg, Total Carbohydrate 76g (Dietary Fiber 1g, Sugars 57g), Protein 5g, Potassium 111mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.