Description
Ina Garten’s carrot and pineapple cake brings Southern charm to dessert tables with its moist crumb and cream cheese frosting. Rich spices and tropical sweetness combine in a delightful treat that promises to become a cherished family favorite.
Ingredients
Scale
Main Ingredients:
- 450g (1 pound) carrots, grated
- 150g (5.3 ounces) raisins
- 150g (5.3 ounces) chopped walnuts
- 75g (2.6 ounces) fresh pineapple, diced
Dry Ingredients:
- 320g (11.3 ounces) plain flour
- 1 tablespoon plain flour (for coating)
- 400g (14.1 ounces) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons bicarbonate of soda
- 1 ½ teaspoons kosher salt
Wet Ingredients and Frosting Components:
- 320 milliliters (10.8 fluid ounces) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 340g (12 ounces) full-fat cream cheese, at room temperature
- 225g (8 ounces) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 450g (15.9 ounces) icing sugar, sifted
- 75g (2.6 ounces) fresh pineapple, diced
Instructions
- Prepare the baking environment by heating the oven to 180°C (350°F) or Gas Mark 4. Carefully coat two 20-centimeter (8-inch) circular cake pans with butter and line with parchment paper.
- Create a smooth wet mixture by vigorously whisking granulated sugar, vegetable oil, and eggs using an electric mixer until the texture becomes light and airy. Incorporate vanilla extract thoroughly.
- Sift together all-purpose flour, ground cinnamon, sodium bicarbonate, and table salt in a separate mixing bowl, ensuring no lumps remain.
- Slowly integrate the dry ingredient mixture into the wet ingredients, gently folding until the batter appears uniform without overmixing.
- Coat raisins and chopped walnuts with one tablespoon of flour to prevent them from settling at the bottom of the cake. Carefully fold these ingredients along with freshly grated carrots and diced pineapple into the batter.
- Distribute the batter evenly between the prepared cake pans. Bake for 55-60 minutes, checking doneness by inserting a clean skewer into the center – it should emerge without any raw batter clinging to it.
- Allow cakes to cool completely within the pans, resting on a wire cooling rack to prevent structural damage.
- Prepare cream cheese frosting by blending room temperature cream cheese, unsalted butter, and vanilla extract until smooth. Gradually incorporate powdered sugar, mixing until the frosting achieves a light, fluffy consistency.
- Assemble the cake by positioning the first layer on a serving plate with the flat side facing upward. Spread a generous layer of frosting across the surface.
- Carefully place the second cake layer on top, with the rounded side facing upward. Frost the entire cake, covering the top and sides evenly with the remaining cream cheese frosting.
- Embellish the cake with additional diced pineapple pieces for visual appeal and serve at room temperature.
Notes
- Grab crisp, freshly grated carrots for the most vibrant flavor and perfect moisture in your cake.
- Thoroughly drain pineapple chunks to prevent a soggy, dense cake texture that could ruin your baking efforts.
- Coat raisins and walnuts lightly with flour before folding into batter to keep them evenly suspended throughout the cake.
- Protect cake pans with a generous butter and parchment paper coating for seamless cake removal and beautiful presentation.
- Wait patiently for cakes to reach room temperature before spreading creamy frosting to ensure a smooth, professional finish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 573 kcal
- Sugar: 50g
- Sodium: 356mg
- Fat: 34g
- Saturated Fat: 9g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 66mg