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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

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36 Comments

  1. 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…

  2. 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! 🙂

  3. 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 9×13 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)

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

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

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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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!!!

  12. 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!!

  13. 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!

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

  15. 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

  16. 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

    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.

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

    🙁

  18. 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.