Prep Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
Directions
DIRECTIONS: BATTER1.Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8 inch) round cake pans coated with cooking spray.
2.Bake at 350 degrees for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
DIRECTIONS: FROSTING
1.Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in milk.
2.Place 1 cake layer on a serving plate; spread with ? cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Nutrition Facts
Calories: 270Fat: 7 g
Carbohydrates: 51 g
Sodium: 370 mg
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg