Pineapple Carrot Cake with Cream Cheese Frosting

whilst the calendar suggests spring this week, the snow piles on our lawn beg to differ. mom nature is a tad confused, but one aspect’s sure: Easter is less than a month away. And with longer days and fresh tulips blooming at the horizon, we should have carrot cake on the mind.

I’m in freak out mode over this pineapple carrot cake with cream cheese frosting. Which isn’t a lot different from every other time I devour carrot cake, but this time it’s a little excessive due to the fact this is a hundred% + clearly + literally the exceptional carrot cake I’ve ever tasted. It’s similar to this spiced carrot cake (which I might also need to rename “my second favorite carrot cake”), however there’s a vastly flavorful addition today: crushed pineapple. It brightens up the entire cake.

Do you generally add pineapple to carrot cake? I experience like that is a norm for a number of bakers. And even as I’ve attempted it earlier than, I normally default to applesauce, raisins, or coconut as a flavorful add-in. but this year I determined to be just like the cool youngsters and that i beg you to provide pineapple a whirl too. grab a can of beaten pineapple OR weigh down your very own OR a can of chopped pineapple and pulse until crushed. You gained’t regret it.

Ingredients :

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
• 1 cup canola (240ml) or vegetable oil
• 1 and 1/4 cup (250g) packed light or dark brown sugar
• 1/3 cup (67g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3 large carrots, grated (about 2 cups)
• 1 cup (8 ounces) crushed pineapple, drained
• 1 cup (125g) chopped walnuts
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions :

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
3. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
4. Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
5. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
7. Cover leftover cake tightly and store in the refrigerator for 5 days.