The surprise carrot cake recipe from Pillsbury Baking calls for Pillsbury Softasilk enriched and bleached cake flour. This carrot cake includes crushed pineapple and chopped pecans for additional flavor and texture, and it also features a cream cheese frosting.
Combine 2 1/4 cups of Pillsbury Softasilk enriched and bleached cake flour with 1 1/2 cups of sugar, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1/2 teaspoon of allspice and 1/2 teaspoon of salt in a bowl. Whisk 3 eggs with 3/4 cup of mayonnaise and 8 ounces of canned crushed pineapple in another bowl. Use an electric mixer to blend the dry mixture into the wet mixture. Fold in 2 cups of finely shredded carrots and 3/4 cup of chopped pecans, and divide the batter between two greased 9-inch round cake pans. Bake the batter for 30 minutes until it is cooked through, and let the cake layers cool completely before applying the cream cheese frosting.
To make the frosting, beat 8 ounces of softened cream cheese with 6 tablespoons of softened butter and 1 teaspoon of vanilla extract in a bowl. Mix in 4 cups of powdered sugar at a moderate pace. If the frosting is too thick, add 1 or 2 tablespoons of milk to soften it. Position one cake layer on a plate, and slather some of the cream cheese frosting on top. Add the other cake layer, and decorate the completed cake with the rest of the frosting.