Saturday, March 26, 2011

Carrot Pineapple Cake




It was delicious, let me tell ya. We omitted the pine nuts and almonds, which I would have liked actually, but my mom was not having any of that nut action, so we skipped them. Very moist, very delicious.

Carrot Pineapple Cake
Makes one 3-layer cake

  • 2 c. AP flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 c. whole, toasted almonds
  • 1 c. toasted pine nuts
  • 1 c. olive oil
  • 1 c. sugar
  • 1/2 c. (1 stick) butter, melted
  • 1/2 c. packed brown sugar
  • 4 eggs
  • 3 Tbsp. dark molasses
  • 2 Tbsp. maple syrup
  • 2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
  • 3 heaping cups shredded carrots
  • Frosting:
  • 4 (8 oz.) pkg. cream cheese (room temp.)
  • 2 sticks (1 c.) butter, room temperature
  • 2 c. powdered sugar
  • Half-and-half (as needed)

For the cake:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.
2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
4. Bake for 20 to 25 minutes.
5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:
1. With an electric mixer, mix the cream cheese, butter, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.
2. Use the frosting to fill and frost the cooked layers.

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

34 comments:

  1. I love Carrot Cake, I am definitely going to have to make this.

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  2. Looks yummy. And the carrots make it healthy right?

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  3. WOW. Yum.

    I think this is way out of my league. Yesterday I made a box cake and was thrilled that I didn't screw it up. First time ever. How is that possible you ask? Who knows. But I am looking at it as a sign that maybe I have turned a corner...

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  4. i remember this...i am so glad you posted the recipe! :)

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  5. I think I just got 4 cavities looking at the picture! How I love a good carrot cake recipe, I'll definitely be trying this one, without the pine nuts! :)

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  6. I finally made this!! But, of course I modified it slightly. I used about 2/3 cup splenda for baking instead of the sugar, 2 eggs and a 1/4 cup sour cream for the 4 eggs(my son eats them and only left 2), about 3/4 cup toasted chopped walnuts instead of the pine nuts and almonds, and 3/4 cup olive oil instead of the 1 cup called for. I baked it in my pampered chef 9x13 pan for about 13 minutes longer than the recipe, maybe even longer than that but not more than 20 minutes more. I'm reducing the amount of frosting since I don't have as much surface to cover. So far the cake is wonderful though, can't wait til I get the frosting on!!!

    Molly(just call me Modificatin' Molly)

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  7. Oh yum, this looks delicious. The Mr. loves carrot cake.
    Holy Cannoli Recipes

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  8. mmmm, love, love Carrot Cake and it's my hubby's fav. I'll have to give your recipe a try!

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  9. I LOVE cream cheese frosting. The cake looks like it would be a perfectly delicious place to plop that cream cheese frosting. :)

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  10. Almost too pretty to eat...but I don't think that I could resist!

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  11. Dear LORD! This looks so delicious!!!!

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  12. Sweet MERCY my FAV. and with Pinneapple Heavens NO! I linked this on COM FB page. winks-jen

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  13. love carrot cake... Thanks for linking up to Mad Skills Monday!

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  14. That looks just incredible. Great pictures. Come over and visit us today. We have a wonderful brushetta recipe.

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  15. YUM-O. That looks divine. Thanks for giving me another recipe to try! I'm visiting from TT&J wrap-up party.

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  16. Seriously...this looks like pure yumminess and so moist! I Love your blog...everything you make looks so good! I am a follower and would love it if you would check out my blog and follow me back! Thanks!
    Kirsten

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  17. Hi Ali,
    That cake is just beautiful! So full of flavor and goodness, I can almost taste it! Your photo's are awesome. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

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  18. Hey Thanks for linking up! Just wanted to let you know I am featuring your recipe next Tues. Come by and grab a button and link up again! http://nap-timecreations.blogspot.com/

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  19. You have been featured at SSB! Check out the link below:

    http://superstinkyboys.blogspot.com/2011/07/mad-skills-monday-64.html

    Feel free to snag the I Was Featured button for your blog and I hope you visit again soon!
    xoxo
    Ginger
    SSB

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  20. Oh Ali....that close-up of the cream cheese icing has me swooning to near dizziness! Yum!

    Thank you for always being such a stellar, stand-out part of "A Little Birdie Told Me..." Tuesdays at Rook No. 17!

    Jenn

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  21. This seriously looks amazing!! I love it so much that I am featuring you on our blog tomorrow! Feel free to stop by and grab a button! Thank you so much for linking up to Strut Your Stuff Saturday- we would LOVE to have you come back tomorrow and link up more of your great posts!
    -Camille @ The Six Sisters
    http://sixsistersstuff.blogspot.com

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  22. Looks even more than delicious, the cream frosting especially.

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  23. How would you modify this for a bundt cake?

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  24. I know this isn't a brand new post, but, I would love for you to share this at my linky party! It's every Thursday!
    PS...I made this today and it's cooling right now. We all can't wait to get a bite!!!

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  25. Oh my goodness...this looks so delicious.

    THANKS.

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  26. I made this cake for my husband. I omitted the pine nuts and almonds and substituted 2 cups of fresh pecans. The cake turned out moist and deish!!

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  27. I made this cake for my dads birthday! It was a great hit! Carrot cake is his favorite, and i will be making this again. I'm not a great cook or baker, and am rather slow, but it was easy and quick. I replaced the pine nuts with pecans and added nutmeg, cinnamon, and vanilla extract to the frosting. Just a little bit added so much flavor. Thanks for the recipe and my friend who found it!

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  28. This looks like the best carrot cake I've ever seen. Carrot cake is a family favorite. I will definitely be making it!

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  29. I have been looking for a carrot cake recipe with pineapple forever! Can't wait to try this! One question: in your instructions for the frosting, you say to add the sugar AND powdered sugar, but I only see powdered sugar listed in the ingredients. Should there be an amount of granulated sugar, too? I'd like to know before I start this...
    Thanks so much!
    Celia

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  30. I have been looking for a carrot cake recipe with pineapple forever! Can't wait to try this! One question: in your instructions for the frosting, you say to add the sugar AND powdered sugar, but I only see powdered sugar listed in the ingredients. Should there be an amount of granulated sugar, too? I'd like to know before I start this...
    Thanks so much!
    Celia

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    Replies
    1. Oops! This cookbook is in storage somewhere so I can't find the original recipe to double check it. My guess would be that it was just a typo on my part and you only use powdered sugar. If you want to play it safe, I would try googling a basic cream cheese frosting recipe. Just make sure it is enough for a 3 layer cake, which requires quite a bit of frosting to coat both the insides and the filling.

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  31. I did not care for this recipe. I followed it to a T, mine ended up oily. It was quite gross.

    :-(

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    Replies
    1. Sorry to hear that Casey but I appreciate the feedback.

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