Carrot and Pineapple Cake
Carrot and Pineapple Cake is a delicious moist cake that's perfect for any occasion. It's made with grated carrots diced pineapple and a sweet cream cheese frosting.
Carrot and Pineapple Cake is a delicious moist cake that's perfect for any occasion. It's made with grated carrots diced pineapple and a sweet cream cheese frosting.
- 2 teaspoons baking soda
- 1 cup raisins
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs at room temperature
- 2 1/2 cups plus 1 tablespoon all-purpose flour divided
- 1 1/2 teaspoons kosher salt
- 1 pound carrots grated
- 1/2 cup diced fresh pineapple
- 3/4 pound cream cheese at room temperature
- 1/2 pound unsalted butter at room temperature
- 1 pound confectioners' sugar sifted
- 1/2 cup diced fresh pineapple
- Carbohydrate 83.5263893102116 g
- Cholesterol 340.995687875 mg
- Fat 130.355592575739 g
- Fiber 3.69034829642042 g
- Protein 11.4853521591915 g
- Saturated Fat 60.0770527496924 g
- Serving Size 1 1 serving (370g)
- Sodium 799.545783767543 mg
- Sugar 79.8360410137911 g
- Trans Fat 9.51230001995543 g
- Calories 1510 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple
Traditional spice cakes often rely solely on dense crumbs and heavy molasses notes, but this version incorporates fresh pineapple and grated carrots to introduce bright acidity and lasting moisture. That fruit-driven hydration shifts the final crumb away from heaviness. Balancing such a rich profile requires deliberate planning for the rest of the meal. Pouring unsweetened cold brew coffee or strong black tea cuts right through the dense sweetness of the confectioners' sugar frosting and cream cheese base. Alternatively, serve thin slices alongside a crisp green salad dressed simply with lemon juice to reset the palate between bites.
Baking and Sourcing Adjustments
Modifying standard baking formulas introduces distinct structural shifts. Swapping vegetable oil for melted coconut oil alters the fat profile and imparts a distinct tropical aroma that complements the pineapple chunks. Using Greek yogurt instead of some butter in the frosting changes the setting point and reduces structural stability at room temperature. Always bring eggs and dairy to 70 degrees Fahrenheit before mixing to prevent the emulsion from breaking inside the bowl.
- Ensure the butter and cream cheese are truly softened to avoid lumps in the frosting.
- Toss walnuts and raisins in flour before folding to stop them from sinking to the bottom of the pans.
- Bake until an internal probe hits 200 degrees Fahrenheit or a wooden skewer emerges free of wet batter.
- Chill assembled layers for twenty minutes before applying the outer coat to lock loose crumbs in place.
