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Prep Time

Prep Time

15 min

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Total Time

40 min

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Calories per serving


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Ingredients (15)
  • 1-1/2 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 egg(s)
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained
  • 4 cups shredded DOLE Carrot(s)
  • 1 cup DOLE Seedless Raisins
  • 3 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1-1/2 cups powdered sugar
  1. Preheat oven to 350F.  Grease and flour 2 (9-inch) round pans.
  2. Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs.  Fold in crushed pineapple, carrots, raisins and  2 teaspoons vanilla.
  3. Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl.  Gradually add to pineapple mixture and fold until well blended. Pour into prepared pans.  
  4. Bake 35 to 40 minutes or until toothpick inserted comes out clean.  Cool in pans 15 minutes.  Remove from pans; cool completely on wire racks.

  5. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar and remaining 2 teaspoons vanilla extract until smooth. Frost completely cooled cake.  Garnish with additional crushed pineapple and grated carrots, if desired.
  6. NOTE:  Cake can be baked in 13 x 9-inch pan.  Bake as above 50 to 60 minutes.  Cool completely in pan on wire rack.