Prep Time

Prep Time

15 min

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Total Time

40 min

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Calories per serving

380

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Servings

16

Ingredients (17)
  • 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
  • 2 teaspoons vanilla extract
  • 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 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
Directions
  1. Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs.  Fold in crushed pineapple, carrots, raisins and vanilla.
  2. 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.  
  3. 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.

  4. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Frost completely cooled cake.  Garnish with additional crushed pineapple and grated carrots, if desired.
  5. 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.
  6. Preheat oven to 350F.  Grease and flour 2 (9-inch) round pans.