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Ingredients
Scale
- 3/4 cup canola or vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup low-fat buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 2 large carrots, grated
- 6 ounces crushed pineapple, thoroughly drained
- 2 cups unsalted butter, softened to room temperature
- 16 ounces cream cheese, softened to room temperature
- 1 1/2 teaspoons vanilla extract (for frosting)
- 3 cups confectioners' sugar
- Pinch of salt
- 1 teaspoon cream cheese frosting extract (optional)
Instructions
- Preheat oven to 350°F (177°C) and prepare three 8-inch baking pans.
- Combine canola oil, eggs, granulated sugar, and vanilla extract in a bowl; mix on high for 3-4 minutes.
- Add low-fat buttermilk and blend for 1 more minute.
- Whisk together dry ingredients in separate bowl; sift into wet mixture and mix gently.
- Fold in crushed pineapple, grated carrots, and chopped pecans.
- Divide batter among pans; bake for 28-30 minutes or until a toothpick comes out clean.
- Cool layers completely on wire rack.
- Level cake layers and prepare frosting by creaming butter and cream cheese.
- Frost and garnish as desired.
Notes
Ensure all ingredients are at room temperature for better mixing.
Do not overmix the batter after adding dry ingredients.
For a different flavor, substitute walnuts for pecans or add shredded coconut.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 28
- Sodium: 280
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 5
- Cholesterol: 90