Skip to main content

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. This is a very moist style cake.



Notes: The original recipe from the cookbook follows. My mother did makes some changes to the cake, like omitting the pine nuts and almonds. I think I'm going to have to make this again soon and tweak a few things. My ideas were to reduce the oil called for and perhaps increase the flour. The original recipe had double the amount of frosting which I think is too much. The frosting recipe has been halved and reflects below. There have been mixed results in the feedback I've gotten for this recipe, please make at your own risk until I can come back and make this again.

Carrot Pineapple Cake
Makes one 3-layer cake

Ingredients:
  • 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 (I think you could get away with using less but this is the original amount called for)
  • 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:
  • 2 (8 oz.) pkg. cream cheese (room temp.)
  • 1 stick (1 c.) butter, room temperature
  • 1 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

Comments

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

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

    ReplyDelete
  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...

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

    ReplyDelete
  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! :)

    ReplyDelete
  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)

    ReplyDelete
    Replies
    1. Seriously. Post this as a new recipe. It's more than a modification it's not the same cake.

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

    ReplyDelete
  8. Looks fantastic.....great photos too!

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

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

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

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

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

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

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

    ReplyDelete
  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

    ReplyDelete
  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

    ReplyDelete
  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/

    ReplyDelete
  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

    ReplyDelete
  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

    ReplyDelete
  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

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

    ReplyDelete
  23. 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!!!

    ReplyDelete
  24. Oh my goodness...this looks so delicious.

    THANKS.

    ReplyDelete
  25. 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!!

    ReplyDelete
  26. 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!

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

    ReplyDelete
  28. 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

    ReplyDelete
  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

    ReplyDelete
    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.

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

    :-(

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

      Delete
  31. This is a great recipe it was delicious, my family keeps asking me to make it. My sister is gluten free and I used Jules GF flour and it came out exactly the same as the non gluten. Super delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!


Old Fashioned Ham Salad

Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Moist Cinnamon Streusel Pumpkin Coffee Cake

Moist and so flavorful, this Pumpkin Coffee Cake can be enjoyed year round and is particularly good with a cup of coffee.



A light glaze decorates the top of the coffee cake, along with a sprinkling of pecans.


Enjoy!

Cheeseburger Meatloaf (Keto/Low Carb)

Would you like to hear what I discovered yesterday? Well, I realized I had accidentally turned off comments on the blog for the past two months. Yikes!

About two months ago I was getting hit with a spam comment barrage so I had turned off comments for the evening, fully planning on turning them back on the next day. Whoops! Apparently I totally forgot. My apologies.


Onto the meatloaf. You get a pretty substantial serving here at only two carbs, leaving you lots of room for vegetables on the side to make up the majority of the carb count in your meal.

Of course, it doesn't have the exact texture of a traditional meatloaf, but I found it to be a great substitute. It is not tough and the diced onion lends some added texture, flavor and moisture. I would recommend going for a fresh onion for this as opposed to onion powder for this reason.


I had this with a sugar free ketchup. Tasty and even the kids loved it, onions and all. Enjoy!

Glazed Kielbasa Pineapple Bites

I found these tasty Glazed Kielbasa Bites at Real Housemoms a few weeks back. They are incredibly quick to put together and bake. If you are feeding a large crowd go ahead and double the amount of kielbasa & pineapple. The sauce should be enough even if you double the main ingredients.