Carrot and Pineapple Cake

Show: Barefoot ContessaEpisode: Pots and Plans

Rated: 5 stars out of 5Rate itRead users' reviews (170)

RECIPE
COMMENTS & REVIEWS(170)

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
joann alvin, TX 11-20-2009
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yummmmmmmmmmmmm
Rated: 5 stars out of 5

best carrot cake in my whole life and i am a carrot cake nut and have eaten many since i am in my sixties. BRAVO INA
recipe Carrot and Pineapple Cake
Lisa Millstadt, IL 11-19-2009
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AMAZING!!!!
Rated: 5 stars out of 5

Best cake in the universe!! I made this for my husband for our anniversary and he was in heaven. I even took some to the... office and got the same response. Everyone should try this, thanks Ina!Read more
recipe Carrot and Pineapple Cake
Charlotte Savannah, GA 11-17-2009
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Excellent moist cake - even when you cut out some of the fat!
Rated: 5 stars out of 5

This cake is excellent! But I was a little wary of the fat content! Instead of using 1 1/3 C. of oil, I used 1/3 C. of oil... and 1 C. of apple sauce. It didn't affect the flavor of the cake, and it definitely didn't sacrifice any moistness. I also only used 1/2 stick of butter for the frosting - it was still completely decadent and delicious! Read more
recipe Carrot and Pineapple Cake
wendy forked river, NJ 11-14-2009
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LOVE LOVE LOVE BUT.....
Rated: 3 stars out of 5

I love this cake the flavor is fabulous and SO moist - but the frosting is way too loose and gooey. I have not seen a recipe... that uses so much butter... I think there's a problem as it practically RUNS off the cake. Keep the cake - get a new frosting recipe!Read more
recipe Carrot and Pineapple Cake
M Chicago, IL 11-14-2009
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What a wonderful cake!
Rated: 5 stars out of 5

I've been wanting to make this cake for quite some time and now that I've finally gotten around to it I've decided it was... worth the wait. I wanted to eat the frosting by the spoonfulls like pudding it was so good and the cake it self was moist, not too sweet and easy to make. Loved the pineapple, in fact I think next time I'm going to double it. Another home run.Read more
recipe Carrot and Pineapple Cake
Betty York, PA 11-11-2009
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OMG........
Rated: 5 stars out of 5

I love to bake and, have made many cakes in my 62 years that were favorites with my family and friends but, this one tops... them all. I made it today and my husband FLIPPED. He said this one tops them all. Actually, he also said after eating his first piecs, "I'll marry you all over again". I will be making this cake for the holidays every year. INA, YOU ARE THE BEST. :-))) Betty Cope Lititz, PA.Read more