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Carrot Cake with Pineapple and Cream Cheese Frosting Recipe

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3.8 from 4 reviews

This easy and ultra moist carrot cake combines the natural sweetness of crushed pineapple and freshly grated carrots with warm cinnamon and crunchy nuts, creating a perfectly tender and flavorful dessert. Topped with creamy, smooth cream cheese frosting, this classic cake recipe is perfect for any occasion and yields 12 generous servings.

Ingredients

Wet Ingredients

  • 440g (20 oz) can crushed pineapple, drained (reserve juice)
  • 1/4 cup (65 ml) reserved canned pineapple juice
  • 3/4 cup (185 ml) milk, at room temperature (full or low fat)
  • 1 tsp white vinegar (or lemon juice or other clear vinegar)
  • 3 eggs (55g/2oz each)
  • 1 1/2 cups (265g) brown sugar, loosely packed
  • 1/2 cup (125 ml) vegetable oil (or canola oil)

Dry Ingredients

  • 2 cups (300g) all-purpose flour
  • 2 tsp baking soda (not baking powder)
  • 1/2 tsp salt
  • 2 tsp ground cinnamon

Additional Mix-Ins

  • 2 cups grated carrot (about 2 medium carrots, peeled)
  • 1/4 cup shredded or desiccated unsweetened coconut
  • 1/2 cup walnuts or pecans, roughly chopped

Cream Cheese Frosting

  • 180g (6 oz) cream cheese, at room temperature
  • 225g (1 cup) unsalted butter, softened
  • 1 tsp vanilla extract
  • 4 cups (480g) icing sugar (powdered sugar), sifted if clumpy

Instructions

  1. Preheat oven and prepare pans. Preheat your oven to 180°C (350°F) using any oven type. Grease and line two 8 to 9 inch (20-22.5 cm) round pans or one 9 x 13 inch (22 x 33 cm) rectangular pan with parchment or baking paper.
  2. Prepare pineapple and juice. Thoroughly drain the crushed pineapple, reserving the juice. Measure out 1/4 cup (65 ml) of the pineapple juice for the batter.
  3. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon powder until evenly combined.
  4. Combine wet ingredients. In a separate bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and the reserved 1/4 cup pineapple juice until smooth and well incorporated.
  5. Add carrots, pineapple, coconut, and nuts. Stir grated carrot, crushed pineapple, shredded coconut, and chopped nuts into the wet ingredients until fully mixed.
  6. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients bowl and gently stir just until the flour is incorporated; avoid overmixing to keep the cake moist and tender.
  7. Pour batter and bake. Transfer the batter into your prepared pans. Bake round cakes for approximately 35 minutes, or the rectangular cake for about 40 minutes, until a skewer inserted in the center comes out clean and the top is golden brown.
  8. Cool the cakes. Let the cake rest in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  9. Prepare cream cheese frosting. Beat together the cream cheese, softened butter, and vanilla extract until smooth and creamy. Gradually beat in the sifted icing sugar in two batches, continuing to beat for about 3 minutes at medium-high speed until the frosting is fluffy.
  10. Assemble the cake. Place one cake layer upside down on your serving platter to create a flat surface. Spread one-third of the frosting over this layer. Carefully place the second cake layer upside down on top, then frost the top and sides with the remaining frosting evenly.
  11. Storage instructions. If the ambient temperature is below 25°C (77°F) and humidity is low, store the cake in an airtight container at room temperature. In warmer or humid conditions, refrigerate the cake to maintain freshness.

Notes

  • Note 1: Reserve the pineapple juice for enhanced moisture and flavor in the cake batter.
  • Note 2: Vinegar reacts with baking soda to help the cake rise without affecting flavor.
  • Note 3: Baking soda is essential for leavening; do not substitute with baking powder.
  • Note 4: Freshly grated carrots contribute moisture and texture.
  • Note 5: Use room temperature cream cheese for smooth frosting.
  • Note 6: Sift icing sugar to prevent lumps in the frosting.
  • Note 7: Properly greasing and lining pans ensures easy cake release.
  • Note 8: Proper storage depends on climate conditions to maintain cake freshness and texture.

Find it online: https://cozyplatter.com/carrot-cake-with-pineapple-and-cream-cheese-frosting-recipe/