The Yummiest Carrot Pineapple Cake With Cream Cheese Frosting

  • a4b0568f60373516f8c7c982f7e1088b

     

    Doesn’t the picture just look absolutely yummy?!! The reason is because It Is!! We have had many a different carrot cake over the years and this recipe is by far the best we have ever made and eaten.

    As far as the frosting goes…only a cream cheese frosting will do for a carrot cake …don’t you agree? if not then wait until to make this cake…oh yeah!

    Thank you Ali over atย jamhands for this awesome carrot cake recipe (and pineapple) ๐Ÿ™‚

    ___________________

    Ingredients for Carrot Pineapple Cake

    2 c. all purpose 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
    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:
    4 (8 oz.) pkg. cream cheese (room temp.)
    2 sticks (1 c.) butter, room temperature
    2 c. powdered sugar
    Half-and-half (as needed)

    Directions

    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.

     

    Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at:ย jamhands

    Photo source


    421 thoughts on “The Yummiest Carrot Pineapple Cake With Cream Cheese Frosting

      1. I feel using “whole almonds” must be wrong? If you are putting whole almonds with pine nuts into the mix you would have to put them in a food processor to pulse grind? They must have missed a step? How could you put whole almonds into a mix without grinding them up or using slivered almonds instead? I would use slivered almonds not whole if I was not going to grind them up.

      1. Hi Clay. I usually buy my Pine Nuts in Costco. If you can find them in the supermarket, they are very high priced for a very small amount. Plus, friends have remarked how the supermarket bought nuts have a kind of metallic taste. The ones from Costco do not. Perhaps Costco buys a ‘better’ quality product from a better grower. I keep mine in fridge for months. I heard you can freeze them, but I personally never have.

    1. Ingredients for Carrot Pineapple Cake
      2 c. all purpose 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
      1 c. sugar
      1/2 c. (1 stick) butter, melted
      1/2 c. packed brown sugar
      4 eggs
      3 Tbsp. dark mol$#%&!@*es
      2 Tbsp. maple syrup
      2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
      3 heaping cups shredded carrots

      Frosting:
      4 (8 oz.) pkg. cream cheese (room temp.)
      2 sticks (1 c.) butter, room temperature
      2 c. powdered sugar
      Half-and-half (as needed)

      Directions
      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, mol$#%&!@*es, 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.

      1. Nattie
        We don’t currently offer a print setting on the recipes we share. All you would need to do is use the print screen on your computer or
        just copy the recipe to notepad or word and you can print from there. It’s an awesome recipe..thanks for checking it out!

    2. THEEEEE BEST CARROT CAKE comes from Ina Garten from the Food Network recipe. Seriously, it has fresh pineapple, nuts and over 1 pound of grated carrots that make the cake especially dense and moist…not to mention that cream cheese frosting that isn’t super sweet. The cake weighs about 7 pounds when you finished with it!

    3. OMG !!! I LOVE THAT CAKE , I THINK IM GOING TO MAKE THAT CAKE FOR DAD FOR CHRISTMAS , AND OF COURSE TAKE OVER , WHOLE HAM , TUCKEY , AND MAKE HOMEMADE CHILL FOR HIM , HE HASNT HAD IT IN A WILE , WITH HOMEMADE CORNBREAD .

    4. Is it just me or does it seem like there’s nowhere near enough to powder sugar in that icing recipe? Only two cups mixed with two pounds of cream cheese AND half a pound of butter? Seems like two pounds of sugar would be right.

    5. I will post my recipe……

      Carrot Cake

      4 eggs
      1 cup brown sugar
      1 cup granulated sugar
      1/2 cup crisco oil
      Stir altogether til well blended

      Add:

      2 cups of grated carrots
      1 cup coarsely chopped walnuts
      1 20 ounce can of unsweetened pineapple

      Mix in:

      2 cups of flour
      2 tsp. baking powder
      1 1/2 tsp. baking powder
      1 tsp. salt
      1 tsp. ground nutmeg
      2 tsp. cinnamon

      Stir to mix completely.

      Pour batter into greased and floured 9 X 13 baking dish, bake in preheated oven, 350 degrees for about 40 minutes, til a toothpick comes out clean. Cool completely.

      Frosting

      1# powdered sugar
      8 ounces cream cheese
      1/4 pound butter
      2 tsp. vanilla

      Mix altogether on low speed of mixer til blended, then beat on high for about 5 minutes, spread on cooled cake.

      My mom won’t 1st prize at the county fair with this recipe…

    Add Comment