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–+ servings

Stolen Carrot Pineapple Cake with Cream Cheese Frosting

Ali @ Jamhands.net
This deliciously moist 3-layer Carrot Pineapple Cake is filled with not only shredded carrots, but chopped almonds and pine nuts. It is topped, and filled between layers, with a decadent cream cheese frosting.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 737 kcal

Equipment

  • 3 9-inch round cake pans

Ingredients
  

Cake:

  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
  • 1 cup roughly chopped almonds toasted if preferred
  • 1 cup toasted pine nuts
  • 1 cup olive oil
  • 1 cup sugar
  • ½ cup salted butter (1 stick), melted
  • ½ cup packed brown sugar
  • 4 large eggs
  • 3 Tbsp. dark molasses
  • 2 Tbsp. maple syrup
  • 2 cups chopped fresh pineapple or 1 (16 oz.) can crushed pineapple, drained
  • 3 cups freshly shredded carrots

Frosting:

  • 32 ounces cream cheese room temperature (4 8oz. blocks)
  • 1 cup unsalted butter room temperature (2 sticks)
  • 2 cups powdered sugar
  • Half-and-half as needed

Instructions
 

For the cake:

  • 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.
  • 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.
  • 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.
  • Bake for 20 to 25 minutes.
  • 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:

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

Notes

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

Nutrition

Serving: 1sliceCalories: 737kcalCarbohydrates: 63gProtein: 11gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 123mgSodium: 613mgPotassium: 452mgFiber: 3gSugar: 44gVitamin A: 4938IUVitamin C: 11mgCalcium: 191mgIron: 2mg
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