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
- 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
- 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.