Carrot and Pineapple Cake

Show: Barefoot ContessaEpisode: Pots and Plans

Rated: 5 stars out of 5Rate itRead users' reviews (163)

RECIPE
COMMENTS & REVIEWS(163)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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Ingredients

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:

1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

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Comments & Reviews

recipe Carrot and Pineapple Cake
Casey Irvine, CA 11-05-2009
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Most amazing carrot cake
Rated: 5 stars out of 5

Very delicious, and I don't particularly like pineapple but it's soooo good. Also everyone who ate it said that it was the... best carrot cake. The icing is really rich and makes a lot, so you might not need the full amount.Read more
recipe Carrot and Pineapple Cake
Deb Franktown, CO 10-25-2009
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Crowd pleaser!
Rated: 5 stars out of 5

I made this for a dinner party with neighbors and friends that are good cooks. I am always nervous cooking for them. This... cake is wonderful. i did make some modifications - as follows: sub 1/2 the sugar with brown sugar, sub 1/2 the vegetable oil with applesauce, doubled cinnamon and added 1 teaspoon each of nutmeg and allspice, sub 1/2 teaspoon of baking soda with 1 teaspoon baking powder, used canned crushed pineapple and soaked raisins in pineapple juice for 30 minutes then drained. Also, didn't know how many cups equals a pound - i got my carrots from my garden, not the store - so we used 3 cups. To make a lighter frosting - use only 1/2 the butter, 1 pound of confectioners' sugar = 2 1/2 cups - i used only 2 cups and it came out fluffier and not so sweet. My family, neighbors and friends loved it. We ate it for breakfest with coffee the next day. MMmmmmm...Read more
recipe Carrot and Pineapple Cake
Diana Newark, DE 10-15-2009
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Best cake ever !!
Rated: 5 stars out of 5

I have made this cake several times and received rave reviews! I like to put in more of the pineapple since I don't put in... the nuts (allergies). On one occasion, I have used pre-shredded carrots instead of doing my own. Cake turned out fab. Every time, a perfect cake. ~ Diana Read more
recipe Carrot and Pineapple Cake
Stephanie Flower Mound, TX 10-04-2009
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Why aren't there more stars for this cake?!?!
Rated: 5 stars out of 5

This is the best carrot cake EVER. This is what diner cakes and restaurants WISH their carrot cake tasted like. Heady,... rich, moist - it's all there. The house smelled AMAZING. The frosting is the best thing I've ever had. It's just perfect. Don't skip the nuts, don't skip the pineapple - just do it. It's SO worth it. I thought about substituting some of the oil with applesauce as suggested by some but decided to do it Ina's way the first time. I will have a hard time talking myself into it next time because it was PERFECT. Honestly, I wish I could run around giving bites of this cake to everyone I meet. It's not easy on the diet - but if you're going to have a "cheat day" -- this is the cheat to have. Oh My Gosh. I cannot wait to wake up in the morning and have this for breakfast. It will be AMAZING with a nice cup of coffee. (the only thing that could make it better is if this cake could somehow make tomorrow NOT be a Monday). Thank you Ina. This is the only carrot cake I will ever make. Read more
recipe Carrot and Pineapple Cake
Jake Shawnee, KS 10-04-2009
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First Carrot cake was pretty tasty.
Rated: 4 stars out of 5

Very moist and tasty. I really enjoyed the pineapple in this, it wasnt overpowering or cannibalizing other flavors. This was... my first carrot cake to bake/eat so i really dont have anything to compare it to, and thats why I only gave it 4 stars. But I would make it again.Read more
recipe Carrot and Pineapple Cake
Joana Mitchell, IN 09-13-2009
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Moist!
Rated: 5 stars out of 5

This cake was great. It was very moist. I don't think pineapple is a must for this cake, you didn't miss it. I lefted out... the raisins, which was fine without. 1 lb of carrots turned out to be about 6 carrots. Also the cream cheese frosting I made was : 1 stick margarine, 8oz. cream cheese, 4c. powdered sugar, 1t. vanilla. This was rich enough. Read more