This wonderful carrot cake is easy-to-make and so moist! The pineapple seems to add to the moisture.
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Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes.
Carrot and Pineapple Cake Recipe
Recipe Type:
Cake,
Carrots,
Pineapple
Yields: 1 (3-layer) cake
Prep time: 15 min
Cook time: 50 min
Ingredients:
2 cups all-purpose
flour
2 teaspoons
baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 large
eggs
2 cups granulated
sugar
2 teaspoons pure vanilla extract
1 1/4 cup vegetable oil
2 cups peeled and grated raw carrots (4 to 6 medium carrots)
1 cup raisins
1 (8-ounce) can crushed pineapple, drained
1 cup coarsely chopped pecans or walnuts
Cream Cheese Frosting (see recipe below)
1 cup shredded or flaked sweetened coconut
Preparation:
Preheat oven to 350 F. Butter three 9-inch round cake pans. Line the bottom of the pans with parchment
paper and then butter and flour the cake pans. NOTE: You can also make this into a 2-layer cake.
In a medium-size bowl, whisk together the flour, baking powder, baking soda,
salt, cinnamon, nutmeg, and allspice; set aside.
In the bowl of your electric mixer, add eggs and beat on medium-high speed until
light yellow or approximately 2 minutes. Slowly add the sugar to the eggs until
well mixed and fully incorporated. Add the vanilla extract and beat an additional 1 minute.
Reduce the mixer speed to medium and slowly add the vegetable oil. Once all the
oil is added, beat the mixture for another 1 minute.
Reduce the mixer speed to medium-low and blend in the flour mixture, mixing just until incorporated.
Using a rubber spatula, fold in the grated carrots, raisins, drained pineapple,
and pecans or walnuts.
Divide the batter equally between the prepared cake pans. Bake approximately 40
to 50 minutes or until a long toothpick or wooden skewer, inserted in the center
of the cake, comes out clean. Cake is done when the internal temperature registers approximately 205
to 209 degrees F. on your
cooking thermometer.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and let cool on wire cooling rack
for approximately 10 to 15 minutes. Remove cake from pans and place on the wire racks to finish cooling.
While cake is cooling, prepare the Cream Cheese Frosting.
To frost the cake, place one (1) cake layer (flat-side up) on a large cake
plate. Using a knife or spatula, spread the top of the cake layer with some of the Cream
Cheese Frosting. Place the second cake layer on top (flat-side up) on top of the
first layer and spread frosting over the top. Place the third cake layer
(rounded side up) on top of the 2nd cake layer and spread the remaining Cream
Cheese Frosting on the top and sides of the cake. Using your hands, gently press
the coconut on the sides of the cake.
The
cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool
in the refrigerator about 1 hour before covering, to ensure ensure the frosting has hardened and will not stick to the plastic wrap.
Makes 1 (3-layer) cake.
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
1 teaspoon pure vanilla extract*
2 1/2 to 3 cups powdered (confectioner's) sugar
* For additional pineapple flavor, substitute some of the
pineapple juice, that was drained off, for the vanilla extract.
In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered
sugar and beat until smooth and creamy.
