Carrot and Pineapple Cake - Ina Garten

READY IN: 1hr 15mins
Recipe by Alliegal

Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake I have had in years!

Top Review by Chef Emily Bird

I make this cake often for a restaurant to sell for dessert and everyone says it's the best carrot cake ever. I alter the recipe slightly by adding 1t of baking Powder and 1t of baking Soda. I cut the amount of salt in half. I skip the raisins and add 1c shredded coconut. I don't drain the pineapple juice out either. I add an extra tsp of cinnamon and 1/4 tsp nutmeg! It's the secret wow factor ;) enjoy!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  3. For the cake:.
  4. 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.
  5. 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.
  6. 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.
  7. For the frosting:.
  8. 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.
  9. 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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