Celebrate the essence of spring with this Pineapple Carrot Cake, a delectable masterpiece that combines the moist, fluffy texture of carrot cake with the tropical sweetness of pineapple. Infused with warm spices like cinnamon and ginger, and adorned with a luxuriously silky cream cheese frosting, this cake is a harmonious blend of flavors and textures. Perfect for any spring celebration, it's a refreshing take on the traditional carrot cake, promising a delightful experience with every bite.
Why You'll Love This: This cake is not just a treat for the palate but a feast for the senses. The addition of crushed pineapple not only imparts a juicy sweetness to the cake but also ensures it remains exquisitely moist. The spices add depth and warmth, making each slice richly flavorful. The cinnamon cream cheese frosting is the crowning glory, adding a creamy, tangy counterpoint to the cake's sweetness. Optional mix-ins like golden raisins, nuts, or shredded coconut allow you to customize the cake to your liking, making it a versatile recipe for all occasions.
Perfect Occasion: Whether you're celebrating Easter, a spring birthday, or simply the joy of the season, this Pineapple Carrot Cake is sure to be a hit. It's an excellent choice for garden parties, family gatherings, or as a sophisticated dessert for a springtime brunch. Its vibrant flavors and moist texture make it a welcome addition to any dessert table, promising to become a new favorite among your springtime recipes.
Decoration Tips: For a stunning presentation, decorate the cake with edible flowers, pineapple slices, or carrot curls. Dust the top with a sprinkle of cinnamon or nutmeg for a hint of spice. Piping the frosting with decorative tips can add an elegant touch, while a border of chopped nuts or coconut around the base of the cake adds texture and visual interest. Serve each slice with a drizzle of pineapple simple syrup for an extra burst of flavor.
Pineapple Carrot Cake Ingredients:
- 4 large eggs, room temperature
- 1 cup packed brown sugar (210 grams)
- 1 cup packed granulated sugar (204 grams)
- 1.5 cups vegetable oil (345 mL)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams), spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1.5 teaspoons nutmeg
- 1 teaspoon ginger
- A pinch of salt
- 3 cups finely grated carrots (300 grams)
- One 8 ounce can of crushed pineapple, drained (226 grams)
- Optional: 1 cup golden raisins, chopped walnuts, or shredded coconut
Pineapple Simple Syrup (Optional):
- 1/3 cup reserved pineapple juice
- 1/3 cup granulated sugar (68 grams)
Cinnamon Cream Cheese Frosting:
- 1.5 cups + 2 tablespoons salted butter, room temperature (367 grams)
- 16 ounces full-fat cream cheese, room temperature (454 grams)
- 7 to 7.67 cups powdered sugar (910 to 997 grams)
- A pinch of salt
- 1/2 teaspoon cinnamon (or to taste)
- 1 tablespoon vanilla extract
Instructions:
- Prep: Preheat the oven to 325°F. Grease and line three 9-inch cake pans. Drain the pineapple, reserving the juice for the syrup. Grate the carrots.
- Batter: Beat eggs in a large bowl. Add sugars and beat until fluffy. Mix in oil, then dry ingredients, followed by carrots and pineapple. Divide evenly among pans.
- Bake: For 22-26 minutes until set. Cool in pans for 10 minutes, then on a wire rack.
- Pineapple Syrup: Boil reserved juice and sugar, stirring until dissolved. Cool in the fridge.
- Frosting: Beat butter, then gradually add powdered sugar and cream. Mix in vanilla, cinnamon, salt, and cream cheese until smooth.
- Assemble: Brush cakes with syrup, layer with frosting, and apply a crumb coat. Chill, then frost completely.
Enjoy this Pineapple Carrot Cake with its soft, moist layers and creamy frosting, a delightful nod to the flavors of spring, adorned with the warm, comforting embrace of cinnamon and cream cheese.