Description
Ina Garten’s carrot pineapple cake blends tropical sweetness with comforting spices for an irresistible dessert. Rich cream cheese frosting crowns this classic American treat, inviting friends and family to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 pound carrots, grated
- 1 cup raisins
- 1 cup walnuts, chopped
- ½ cup fresh pineapple, diced
Baking Ingredients:
- 2 ½ cups all-purpose flour
- 1 tablespoon all-purpose flour (for coating)
- 2 cups sugar
- 1 ⅓ cups vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- ¾ pound cream cheese, room temperature
- ½ pound unsalted butter, room temperature
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup fresh pineapple, diced
Instructions
- Preheat the oven to 350°F (175°C) and meticulously prepare two 8-inch (20 cm) round cake pans by generously greasing them, lining with parchment paper, then re-greasing and dusting with flour to prevent sticking.
- In a spacious mixing bowl, thoroughly combine granulated sugar, vegetable oil, and eggs until the mixture transforms into a pale, creamy consistency. Incorporate vanilla extract, blending until completely integrated.
- In a separate bowl, carefully sift all-purpose flour, ground cinnamon, baking soda, and salt, ensuring a uniform mixture with no lumps present.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring methodically to create a smooth, well-combined cake batter.
- Coat raisins and chopped walnuts with a light dusting of flour, which prevents them from sinking to the bottom of the cake during baking.
- Gently fold grated carrots and diced fresh pineapple into the batter, distributing them evenly to guarantee consistent flavor and texture throughout the cake.
- Divide the batter precisely between the prepared cake pans, spreading it evenly. Bake for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove cakes from the oven and allow them to cool completely on a wire rack, which prevents soggy bottoms and ensures optimal texture.
- For the frosting, whip cream cheese, unsalted butter, and vanilla extract until silky smooth. Gradually introduce confectioners’ sugar, mixing until the frosting reaches a perfect, spreadable consistency.
- Position the first cake layer on a serving plate, applying a generous layer of frosting on top. Carefully place the second layer and frost the entire cake, creating a smooth, even coating.
- Garnish the cake’s top with freshly diced pineapple, adding a vibrant and appetizing final touch to your carrot cake masterpiece.
Notes
- Elevate your baking game with this tropical twist on classic carrot cake, blending comfort and exotic flavors.
- Flour-coated nuts and raisins prevent sinking, ensuring every bite is packed with delightful texture and taste.
- Finely grated carrots melt into the batter, creating a naturally moist and tender cake experience.
- Sifting dry ingredients guarantees a silky-smooth batter without annoying lumps or uneven mixing.
- Completely cool cakes before frosting to achieve that picture-perfect, professional decorating finish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 620
- Sugar: 55 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg