Prep Time 30m
Cook Time 30m
Ready Time 150m
Yield 12 to 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 1/4 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 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
  • 3 eggs
  • 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)
Preparation Directions
  • Step 1Heat 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.
  • Step 2Bake 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.
  • Step 3Beat 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.
  • Step 4Fill and frost sides and top of cake with frosting.
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