Ina Garten’s Luscious Barefoot Contessa’s Carrot And Pineapple Cake Recipe

When bakers want a supremely moist slice of heaven, this Barefoot Contessa carrot and pineapple cake recipe delivers pure magic.

Ina Garten’s classic dessert blends unexpected tropical sweetness with classic carrot cake comfort.

Rich cream cheese frosting cascades over tender, spice-laden layers that surprise and delight.

Each forkful promises a delectable balance of warmth and brightness.

The pineapple adds a subtle tang that lifts the entire dessert beyond ordinary expectations.

Subtle warming spices like cinnamon weave through the cake, creating depth and complexity.

You’ll fall in love with this simple yet sophisticated treat that turns an everyday moment into something extraordinary.

Ingredients in Carrot and Pineapple Cake

• Sugar: Sweetens and helps create a tender cake texture, choose fine granulated sugar for smooth blending.
• Vegetable Oil: Ensures moisture and softness, select a neutral-flavored oil like canola for best results.
• Eggs: Provides structure and richness, use fresh room-temperature eggs for optimal incorporation.
• Vanilla Extract: Enhances overall flavor, opt for pure vanilla extract for deeper aroma.

• All-Purpose Flour: Forms cake's structure, look for fresh, well-stored flour without clumps.
• Cinnamon: Adds warm spice complexity, use freshly ground for more vibrant flavor.
• Bicarbonate of Soda: Helps cake rise and become light, ensure it's not expired for proper leavening.
• Salt: Balances sweetness and enhances other flavors, use fine table salt for even distribution.

• Raisins, Walnuts: Provide texture and nutty depth, choose plump raisins and fresh crunchy walnuts.
• Carrots: Adds moisture and natural sweetness, use fresh, firm carrots for best grating.
• Pineapple: Brings tropical tang and moisture, select ripe, sweet pineapple for maximum flavor.
• Cream Cheese: Creates smooth, tangy frosting, use full-fat cream cheese at room temperature.
• Butter: Adds richness to frosting, select unsalted butter for controlled sweetness.
• Icing Sugar: Provides sweetness and structure to frosting, sift to prevent lumps.

Tools Needed for Carrot Pineapple Cake

• Electric Mixer: Essential for beating sugar, oil, and eggs until light and fluffy.
• Large Mixing Bowls: Two separate bowls needed for wet and dry ingredients.
• Sifter or Fine Mesh Strainer: Perfect for sifting flour and dry ingredients smoothly.
• Cake Tins (20cm/8-inch): Two round pans for even cake layers.
• Parchment Paper: Line cake tins to prevent sticking and easy cake removal.
• Wire Rack: Allows cakes to cool evenly without getting soggy.
• Skewer or Toothpick: Helps test cake doneness by checking if it comes out clean.
• Spatula: Great for folding in add-ins and spreading frosting.
• Serving Plate: For presenting and serving the finished cake.

Instructions for Making Carrot Pineapple Cake

• Oven Preparation

Warm the oven to a cozy temperature and get two round baking pans ready with a light butter coating and parchment paper.

• Mixing Base

Whip together sweet sugars, smooth oil, and fresh eggs until they become fluffy and light, adding a splash of vanilla for extra warmth.

• Dry Ingredient Blend

Gently combine flour, warm cinnamon, raising agent, and a pinch of salt in a separate bowl, creating a soft and fragrant mixture.

• Batter Creation

Slowly fold the dry ingredients into the wet mixture, stirring until everything blends smoothly without overmixing.

• Texture Enhancement

Sprinkle chopped nuts and sweet raisins into the batter, along with freshly grated carrots and juicy pineapple chunks.

• Baking Journey

Pour the batter into prepared pans and let the oven work its magic for about an hour, checking with a thin stick to ensure perfect doneness.

• Creamy Topping

Whisk cream cheese, soft butter, and vanilla until silky, gradually adding powdery sugar for a dreamy frosting.

• Cake Assembly

Layer the cooled cake pieces, spreading generous amounts of creamy frosting between and around the delicate layers.

• Final Touch

Scatter some extra pineapple pieces on top for a bright, fresh finish and slice to serve this delightful treat.

Tips for Moist Carrot Pineapple Cake

• Swap walnuts for pecans or almonds for a different nutty crunch that adds rich texture to every bite.
• Replace traditional cream cheese with Greek yogurt for a tangier, lower-fat version that still delivers incredible flavor.
• Wrap unfrosted cake layers in plastic wrap and freeze up to one month ahead, making party prep incredibly convenient.
• Experiment by adding ground ginger or cardamom to enhance the warm, complex flavor profile of this classic carrot cake.
• Use a reliable gluten-free flour blend instead of regular flour, ensuring those with dietary restrictions can enjoy this delicious dessert.

Serving Ideas for Carrot Pineapple Cake

• Serve with Creamy Companions: Pair this luscious cake with a dollop of vanilla bean ice cream or freshly whipped cream to enhance its rich, moist texture.
• Craft a Tropical Brunch Centerpiece: Present the cake as a stunning dessert for weekend brunches, surrounded by fresh pineapple chunks and toasted coconut flakes for an extra tropical flair.
• Create Elegant Individual Portions: Slice the cake into neat wedges and plate each piece on vintage dessert plates, garnishing with a light dusting of cinnamon or a small mint leaf for a professional touch.
• Elevate Afternoon Tea Experience: Serve alongside hot Earl Grey tea or a chilled pineapple-infused iced tea, transforming your cake into a delightful afternoon treat that sparks conversation and delights guests.

Storing Carrot Pineapple Cake Properly

• Maximize Freshness: Store cake in an airtight container at room temperature for up to 3 days, keeping the delightful moisture and soft texture intact.
• Refrigerate with Care: When storing frosted cake, place in the refrigerator for extended freshness, covering loosely with plastic wrap to prevent drying out.
• Freeze for Later: Wrap individual cake layers or whole cake tightly in plastic wrap and aluminum foil, storing in the freezer for up to 2 months without losing flavor or quality.
• Serve at Optimal Temperature: Remove cake from refrigerator 30 minutes before serving to allow it to reach room temperature, ensuring the most delicious taste and tender crumb.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 450 kcal

Servings: 12

Moist Barefoot Contessa Carrot And Pineapple Cake Recipe

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4.9 from 14 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Ina Garten’s carrot and pineapple cake blends tropical sweetness with classic comfort. Cream cheese frosting crowns this delightful dessert, inviting you to savor each moist, flavorful slice.

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Ingredients

Scale 1x2x3x

• 450g (1 pound) carrots, grated
• 150g (5.3 oz) raisins
• 150g (5.3 oz) walnuts, chopped
• 400g (14.1 oz) granulated sugar
• 320g (11.3 oz) plain flour
• 1 tbsp plain flour (for coating)
• 320 ml (10.8 fl oz) vegetable oil
• 3 large eggs, room temperature
• 340g (12 oz) cream cheese, full-fat, room temperature
• 225g (8 oz) unsalted butter, room temperature
• 450g (15.9 oz) icing sugar, sifted
• 150g (5.3 oz) pineapple, fresh, diced
• 2 tsp ground cinnamon
• 2 tsp bicarbonate of soda
• 1 ½ tsp kosher salt
• 2 tsp vanilla extract

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Instructions

1. Preheat and Prepare: Heat oven to 180°C (350°F). Grease two 20-centimeter cake pans and line with parchment paper.
2. Create Wet Mixture: Whisk sugar, vegetable oil, and eggs using electric mixer until light and airy. Blend in vanilla extract thoroughly.
3. Combine Dry Ingredients: Sift flour, cinnamon, sodium bicarbonate, and salt in a separate bowl, ensuring no lumps remain.
4. Merge Mixtures: Gently fold dry ingredients into wet mixture until batter appears uniform. Coat raisins, walnuts, carrots, and pineapple with flour to prevent sinking.
5. Bake Cake: Pour batter evenly into prepared pans. Bake for 55-60 minutes, verifying doneness by inserting a clean skewer that comes out clear.
6. Cool and Rest: Allow cakes to cool completely in pans on a wire rack, preventing structural damage.
7. Craft Frosting: Blend room temperature cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, mixing until light and fluffy.
8. Assemble and Decorate: Position first cake layer on serving plate, spread frosting. Add second layer, frost entire cake completely. Garnish with pineapple pieces.

Notes

• Prevent Ingredient Sinking: Coat raisins and walnuts with flour to stop them from dropping to the bottom of the cake during baking.
• Bake with Precision: Use a skewer test to ensure complete cake doneness; it should come out clean without raw batter residue.
• Cooling Critical: Let cakes cool entirely in pans on a wire rack to maintain structural integrity and prevent crumbling.
• Frosting Finesse: Ensure cream cheese and butter are at room temperature for smooth, lump-free frosting that spreads easily.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 40g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg