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Carrot & Pineapple Cake

Print Recipe
Course Dessert

Ingredients
  

  • 3 cups Shreded carrots (about 1ib)
  • 2.5 cups A/P Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 3 tsp Ground Cinnamon
  • ¼ tsp All Spice
  • 1 cup Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 3 Eggs
  • 1 cup Vegetable Oil
  • 1 cup Chopped Pineapple (canned)
  • 1 tsp Ginger, grated
  • 2 tsp Vanilla Extract
  • 1 cup Pecans roasted, and chopped

Cream Cheese Buttercream

  • 8 oz Cream Cheese
  • 8 oz Butter
  • 2 tsp Vanilla Extract
  • 4 cups Confectioners Sugar

Instructions
 

  • Preheat the oven to 350°F then prepare 3/ 7" round baking pans.
  • In a large bowl whisk the oil with the brown sugar and the granulated sugar until they are fully incorporated. The s=consistency should be close to that of almond butter, thick and creamy.
  • Add the eggs, and mix until they have fully incorporated to the batter.
  • Add the shredded carrots, ginger, vanilla extract, and pineapple. Mix well
  • Once all the wet ingredients are incorporated, sift the dry ingredients into the batter, and fold until it is well combined.
  • Fold in the chopped pecans, and mix until they are fully incorporated. Do not overmix.
  • Pour into the 3 prepared pans and bake in the center rack of the oven for about 15 to 20 minutes.
  • Once they are out of the oven, let them cool down at room temperature then transfer them to a cooling rack. Let them chill thorowgly before frosting the cakes.

Cream Cheese Buttercream

  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and cream cheese until light and fluffy. It is very important that both ingredients are at room temperature before starting this process.
  • Add the vanilla extract, and mix well.
  • Change the speed of your mixer to low then start adding the sugar little by little. Be very careful with this step or you will end up covered in sugar. Repeat this process until all the sugar has been added to the buttercream.
  • Continue to mix for 2 minutes. Buttercream should be smooth and free of lumps.
  • You can add more sugar if you want the buttercream to be thicker, or add a few teaspoons of heavy cream if you like it a bit softer.
  • Apply to your cakes using a spatula, or piping bag, until the desired design is achieved.
Keyword cake