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RECIPE FOR CARROT CAKE WITH PINEAPPLE

The Best Carrot Cake Recipe From Scratch

This carrot cake with pineapple is homemade from scratch. Its divine spicy flavor, deliciously moist crumble base, and velvety frosting makes it a top candidate to steal your heart tonight!
5 from 2 votes
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
19 minutes
Total Time: 1 hour 14 minutes
Servings: 8 people
Calories:
Author: Jeehan

Ingredients

Carrot Cake

  • 2 ½ cups all purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom powder
  • ½ teaspoon salt
  • 1 teaspoon allspice
  • 1 lb. freshly grated carrots
  • ½ cup oil
  • ½ cup yogurt
  • 4 eggs
  • 1 teaspoon Vanilla extract
  • 1 cup granulated sugar
  • 1 cup chopped pineapples

Cream cheese frosting

  • 1 cup butter softned at room tempture
  • 16 oz cream cheese softened at room temperature
  • 2 cups powdered sugar sifted
  • pinch of salt
  • 1 teaspoon vanilla

Instructions

Carrot cake:

  • In a bowl, sift flour, baking powder, baking soda, allspice, cinnamon powder, cardamom powder, and salt.
  • In another bowl, cream together eggs, sugar, vanilla, yogurt, and oil. Mix until everything is well combined.
  • Add grated carrots to dry sifted ingredients and use your hand to incorporate all the carrots with the flour. 
  • Add the wet ingredients to the carrot mixture and fold until everything is well incorporated.
  • Lastly, add pineapple and fold again.
  • Pour the batter evenly into the prepared cake pans. Use three 6’' cake pans or one large 9x13 cake pan.
  • Bake at 350 Degrees F for 30-35 minutes or until a toothpick inserted comes out clean. Don’t over bake.
  • Allow carrot cake to cool down and then transfer to a wire rack. Let carrot cake completely cool down before frosting and assembling.

Cream cheese frosting

  • In a large bowl using a stand mixer or handheld mixer, beat butter for 1 minute and then add cream cheese and beat for 3 minutes on medium speed until smooth.
  • Add sifted powder sugar, a pinch of salt, and vanilla, beat for three more minutes on medium speed until all combined and creamy.
  • Lastly, add heavy cream if the frosting is too thick. Make sure frosting is soft and not runny. 
  • Store in the refrigerator for 30 minutes before assembling the cake.

Assemble and frost carrot cake:

  • Use a cake leveler or a large serrated knife on your serving plate to level the cake.
  • Cover the top of your cake with frosting. Add the second layer and add more frosting, then add the 3rd layer and more frosting. 
  • Spread the rest of the frosting all over the sides and top of the carrot cake. Decorate the top with piped cream cheese frosting.
  • Refrigerate your carrot cake for an hour before slicing into it.

Video

Notes

This cake will make three 6 inch cakes or two 8 inch cakes. However, you can make it in a big 9x13 baking pan then spread cream cheese frosting on top.