Dessert: Pineapple Carrot Cake with Cream Cheese Frosting

Preheat your oven for the best carrot cake made with crushed pineapple and topped with cream cheese frosting.

This recipe includes fertility superfoods such as:

Cinnamon, Pineapple

Health and fertility benefits of Pineapple Carrot Cake with Cream Cheese Frosting

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple with juice
3/4 cup chopped pecans

Instructions

Preheat the oven to 350 ºF. Grease and flour a 9x13-inch cake pan.
In a large bowl, combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans, stirring until combined. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Transfer the cake, still in the pan, to a cooling rack to cool completely then invert it onto a large cutting board.

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