Carrot cake is a classic dessert loved by many for its moistness and texture. When paired with a rich and creamy cream cheese frosting, it becomes a truly unique and irresistible treat. This Best Ever Carrot Cake With Cream Cheese Frosting recipe takes the traditional combination to the next level with the addition of crushed pineapple, adding a tropical twist to the flavors. Whether you’re a carrot cake fan or simply looking for a delicious dessert, this recipe is sure to become a new favorite.
Ingredients
Pineapple Carrot Cake requires a variety of ingredients.The cake itself consists of all-purpose flour, baking powder, and a blend of spices including cinnamon. It also calls for wet ingredients like eggs, granulated sugar, vegetable oil, and vanilla extract. This recipe makes a creamy and indulgent cream cheese frosting using cream cheese, butter, confectioners’ sugar, and vanilla extract. For added texture and flavor, add toppings like chopped pecans or walnuts and shredded coconut.
Preparation
Carrot cake uses grated carrots mixed into the batter, and it has a soft and dense texture. To prepare, you will need a few ingredients such as flour, baking powder, salt, eggs, sugar, vegetable oil, and grated carrots. Once the cake is baked, allow it to cool before topping with cream cheese frosting.
Serving and storage
This cake is a delicious and satisfying dessert goes well with a cup of coffee. For added texture, use toppings like chopped pecans or walnuts and shredded coconut. Since it contains real cream cheese, any leftover cake will need to be refrigerated.
Recipe Pineapple Carrot Cake
Ingredients
- 1 lb carrots, trimmed and peeled
- 1¼ cup canola oil
- 1¾ cup sugar
- 4 eggs
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon, ground
- 1 tsp salt
- ½ cup pecans, chopped
- ½ cup raisins
Frosting
- 8 oz cream cheese, softened
- 1 stick butter
- 1 lb 10x sugar
- 1 8oz pineapple, can, drained
- 1 tsp vanilla extract
Instructions
- Grease and flour (3) 8" layer cake pans
- Preheat oven to 350°F
- Finely grate carrots
- Mix sugar and oil in a large bowl
- Beat eggs, one at a time
- Stir together dry ingredients and add to egg mixture, blending well
- Stir in grated carrots and pecans
- Pour into greased cake pans
- Bake for 30 minutes
- Cool for 10 minutes, then remove from cake pans.
- Allow to cool thoroughly before applying the frosting
Frosting
- Beat cream cheese with butter until smooth, slowly add 10x sugar, beating until very smooth and fluffy.
- Blend in vanilla extract and drained pineapple.
- Chill for ½ hour for frosting to stiffen. Appy to cake layers.
No. You should always refrigerate any cake with cream cheese frosting. If you want to leave carrot cake out, it is best to do so for only a short period of time, such as a few hours.
Yes, carrot cake can be frozen. In fact, freezing carrot cake can be a good way to extend its shelf life and enjoy it at a later time. To freeze carrot cake, it is best to wrap it tightly in plastic wrap, then wrap it again in aluminum foil. This will help to protect it from freezer burn and other damage. You can also slice the cake and wrap each slice individually before freezing it. This can make it easier to thaw and serve later on. When you are ready to eat the frozen carrot cake, simply thaw it in the refrigerator until it is soft enough to slice and serve.
Yes. Carrot cake is a dessert made with grated carrots mixed into the batter. The carrots become soft during the baking process, giving the cake a soft and dense texture. Although the carrots do not significantly contribute to the flavor of the cake, they do add moisture and a distinct texture to the finished product.
