Carrot Cake with Pineapple

Ingredients

• 240 g (2 cups)plain flour
• 400 g (2 cups)sugar
• 220 g (2 cups)matchstick-cut carrots
• 250 g (1 cup)crushed pineapple
• 360 ml (1½ cups)oil
• 60 g (½ cup)chopped pecans
• 4eggs
• 7.5 ml (½ tablespoon)baking powder
• 10 ml (2 teaspoons)nutmeg
• 10 ml (2 teaspoons)cinnamon
• 5 ml (1 teaspoon)bicarbonate of soda
• 5 ml (1 teaspoon)salt
• 540 g (4½ cups)icing sugar
• 227 g (8 ounces), at room temperaturecream cheese
• 60 ml (¼ cup)buttermilk
• 113 g (1 stick), at room temperaturebutter
• 15 ml (1 tablespoon)vanilla

Instructions

1. 1

   Prepare the pans

   Heat the oven to 177°C (350°F). Grease two 23 cm (9-inch) round cake pans.

2. 2

   Mix the wet ingredients

   In a large bowl, cream together the cake sugar and oil. Add the eggs and mix well, then stir in the carrots and pecans.

3. 3

   Mix the dry ingredients

   In another bowl, combine the flour, salt, nutmeg, cinnamon, baking powder and bicarbonate of soda. Mix thoroughly.

4. 4

   Combine the mixtures

   Add the dry mixture to the wet mixture and mix well. Fold in the pineapple last.

5. 5

   Bake the cakes

   Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into a cake comes out clean.

6. 6

   Combine frosting ingredients

   While the cakes cool, put the butter and cream cheese in a bowl.

7. 7

   Beat the frosting

   Using a hand mixer, beat the butter and cream cheese until smooth. Add the remaining frosting ingredients, starting with only 2 cups of the icing sugar, and beat until incorporated. Add the rest of the icing sugar and beat again.

8. 8

   Stack the layers

   When the cakes are cool, spread a layer of frosting over one cake and place the other cake on top.

9. 9

   Frost and chill

   Cover the whole cake with frosting, then chill it to set.

What is carrot cake with pineapple?

Carrot cake is a sweet, spiced cake in which grated carrots add moisture and a tender crumb. It is a familiar style of home baking in Britain and North America, often finished with tangy cream cheese frosting.

This version adds crushed pineapple and chopped pecans to the carrot-studded batter. The pineapple gives the cake a fruitier note, while the two layers make room for frosting between and around them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 662 calories, 7g protein, 122g carbs, 17g fat.

The sugar and flour provide most of the carbohydrates, while the oil, butter and cream cheese contribute much of the fat. Eggs, pecans and cream cheese add some protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal with fruit on the side.

The ingredients that shape the cake

Carrots and pineapple: The finely cut carrots are easy to distribute through the batter, and crushed pineapple brings moisture and sweetness. Fold the pineapple in at the end, as directed, to avoid overworking the batter.

Spices and pecans: Cinnamon and nutmeg bring warmth, while pecans add a little crunch. The oil helps keep the crumb soft once the cake has cooled.

Mixing for a tender crumb

Wet mixture: Cream the sugar and oil together, then mix in the eggs before adding the carrots and pecans. Make sure the eggs are combined evenly before moving on.

Dry mixture: Stir the flour, salt, spices and raising agents together separately so they are dispersed through the cake. Once the bowls are combined, mix until incorporated rather than continuing to beat the batter.

Checking when the cakes are done

Timing: The recipe gives a 30-minute bake at 177°C (350°F). Begin checking at that point, since ovens and pans can affect how quickly the cakes bake.

Doneness: Insert a toothpick into a cake; it should come out clean. Let the layers cool fully before frosting so the cream cheese mixture stays in place.

Getting smooth frosting

Room-temperature ingredients: Softened butter and cream cheese are easier to beat together smoothly. Beat them first, then add the icing sugar in two stages as the method directs.

Layering: Spread frosting over the first cooled cake before adding the second. Cover the top and sides, then chill the assembled cake to help the frosting set.

Serving and portioning

For neat slices, use a sharp knife and wipe it between cuts. The chilled frosting will be firmer, so let the cake sit briefly at room temperature if you prefer a softer finish.

Serve it on its own or alongside tea or coffee. Since it is a rich, sweet dessert, a smaller slice with fresh fruit can make a balanced finish to a meal.

Recipe notes & tips

• Grease both pans before making the batter so they are ready to fill.
• Mix the dry ingredients thoroughly to distribute the raising agents and spices.
• Fold in the pineapple last, as directed, to keep mixing to a minimum.
• Check the cakes with a toothpick at 30 minutes and bake until it comes out clean.
• Cool the cake layers completely before adding the cream cheese frosting.
• Add the icing sugar in two stages to make it easier to beat into the frosting.

Variations

• Toast the pecans: Let them cool before adding for a deeper nutty flavour.
• Use walnuts: Swap them for the pecans while keeping the quantity the same.
• Add orange zest: Stir a little zest into the batter for a citrus note.
• Adjust the spices: Replace some of the nutmeg with extra cinnamon if you prefer a gentler spice profile.
• Keep it single-layer: Bake the batter in one suitable pan and adjust baking time, checking for doneness with a toothpick.

Common mistakes to avoid

• Overmixing after combining: Mix just until incorporated so the cake stays tender.
• Adding pineapple early: Fold it in last, as directed, rather than mixing it into the wet ingredients.
• Unevenly filled pans: Divide the batter as evenly as possible so the layers bake at a similar rate.
• Frosting warm cakes: Let the layers cool fully first or the frosting may soften and slide.
• Adding all the icing sugar at once: Beat in the first 2 cups, then add the remainder as directed.
• Skipping the doneness check: Bake until a toothpick comes out clean, not just until the timer ends.

How to store

Store the frosted cake covered in the fridge for up to 4 days. Let a slice stand briefly at room temperature before serving, or warm it gently without the frosting if you prefer it warm.

Frequently asked questions