This carrot cake with pineapple is soft, fluffy, and moist! It’s perfectly spiced, has a creamy pine
Promoted by Flouring Kitchen
1 ¾ cup of Unsalted Butter
Kerrygold Grass-Fed Unsalted Butter Sticks
2 ½ cup of All Purpose Flour
Gold Medal All-Purpose Flour
2 tsp. of Baking Powder
SIGNATURE SELECTS Baking Powder, Double Acting
1 tsp. of Baking Soda
Arm & Hammer Fridge-N-Freezer Baking Soda
4 ea of Brown Eggs
O Organics Hard-Cooked Peeled Eggs
2 cup of Carrots
Carrot
2 tsp. of Cinnamon Ground
Badia Spices Cinnamon, Ground
¼ tsp. of Coarse Sea Salt
Morton Sea Salt, Coarse
3 tbsp. of Cornstarch
Signature Kitchens Corn Starch, Pure
8 oz of Cream Cheese
Philadelphia Original Cream Cheese
½ tsp. of Ground Cloves
McCormick® Ground Cloves
½ tsp. of Ground Ginger
Ginger Root
1 ea of Lemon
Lemon
1 ½ cup of Light Brown Sugar
Domino Premium Pure Cane Dark Brown Sugar
½ tsp. of Nutmeg
Badia Spices Nutmeg
2 ea of Pineapple Juice
Petit Nectar, Pineapple
6 cup of Powdered Sugar
Domino Premium Cane Powdered Sugar
½ cup of Sugar
Wilton Light Green Sparkling Sugar, 5.25 oz.
1 ¼ tbsp. of Vanilla Extract
Pillsbury Vanilla Frosting
1 ea of Vegan Food Color
SIGNATURE SELECTS Food Coloring, Assorted
1 cup of Vegetable Oil
Crisco Pure Vegetable Oil
1 cup of Walnuts
Valued Naturals Walnuts
Cottage Cheese Brioche Buns [Vatrushka]
Lemon Rolls with Lemon Curd
Creamy Basque Burnt Cheesecake
Cottage Cheese Cake (Zapekanka)