Amish Carrot Cake Recipe With Pineapple And Pecans
- 1 1/2c.vegetable or canola oil
- 2 1/2 c.shredded carrots
- 1c.crushed pineapple, drained
- 2c.all-purpose flour
- 1 1/2tsp.baking soda
- 3/4c.chopped pecans or walnuts
Cream Cheese Frosting:
- 1pkg. softened cream cheese
- 1c.softened butter
- 1tsp.vanilla extract
- 3 – 3 1/2c.powdered sugar
To Make the Cake:
- Preheat oven to 350°.
- Spray two 9″ round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9×13′” pan.
- In a mixing bowl, with paddle attachment, mix oil and sugar.2 c. sugar , 1 1/2 c. vegetable or canola oil
- Add the eggs and mix until creamy.4 large eggs
- Add the shredded carrots and pineapple. Mix to combine.2 1/2 c. shredded carrots , 1 c. crushed pineapple, drained
- In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.2 c. all-purpose flour, 2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp. salt, 2 tsp. ground cinnamon
- Stir in the nuts.3/4 c. chopped pecans or walnuts
- Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
Cream Cheese Frosting:
How Do I Make Homemade Carrot Cake
Carrot Cake is wonderfully delicious and pretty straightforward but Ive included some tips and tricks to make your life easier and to ensure you end up with the Best Carrot Cake of your life.
Prevent Sticking: To prevent any sticking issues, be sure to generously grease and flour your pans. By using parchment paper in the bottom of our pans we eliminate much of that issue. I personally am a big fan of cooking spray WITH flour and use this instead of buttering and flouring my pans and Ive never had a problem with cakes sticking.
Drain Pineapple: Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. This ensures that you and I both have roughly the same moisture content in our cakes because otherwise pineapple moisture can vary from can to can.
Mix dry ingredients separately. In a large bowl, mix all of the Dry Ingredients together which consist of flour, granulated sugar, brown sugar, pecans, baking soda, baking powder and our spices. If youve ever wondered why we mix the Dry Ingredients separately from the wet ingredients, its to ensure the baking soda/powder/salt get evenly distributed throughout the flour.
Season your Carrot Cake: One of the elements that sets this Carrot Cake apart is the glorious spices. Its seasoned with ground cinnamon, allspice and a hint of nutmeg which add to the overall flavor without being overpowering.
Why Youll Love This Recipe
- Ease: No fancy techniques or equipment needed. Plus, were making this cake in a 9×13 pan, so no need to fuss with decorating and frosting layers.
- Flavor: The perfect balance of brown sugar, spices, and a pop of freshness from the pineapple.
- Texture: Moist and soft cake with little bits of juicy pineapple throughout.
- Make ahead: This cake can be made, frosted, and refrigerated up to one day in advance of when youre serving it.
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How To Make Carrot Cake
This best ever recipe for carrot cake can be baked as a single layer or multiple layers. For a double-layer cake, use two 8 or 9-inch round cake pans. Make sure they are greased and lined with parchment rounds and adjust the baking time to about 25-30 minutes, or until the cakes pass the toothpick test! No matter the layers you choose, here are the easy steps to follow for this perfect carrot cake:
Preheat the Oven: Set your oven to preheat at 350°F. Meanwhile, coat a 9×13 pan with cooking spray and leave this aside for now.
Combine the Sugar & Wet Ingredients: You can use a stand mixer or standard mixing bowl and a whisk to combine both the brown and white sugars, plus the vegetable oil, eggs and vanilla, and mix thoroughly until smooth.
Add the Dry Ingredients: Next add in the cinnamon, baking powder, baking soda, and salt to the wet batter. Continue to mix and dont forget to scrape the sides of the bowl as needed! Slowly mix in the flour, being careful to not overmix.
Add in the Extras: Finally, toss in the grated carrots, pineapple, walnuts, coconut, and raisins and stir until you have an even consistency.
Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the carrot cake to cool completely before frosting.
What Makes This The Best Carrot Cake Recipe
To turn this airy, moist, classic carrot cake into the Best Ever Carrot cake, it has to have the Best Ever Cream Cheese Frosting. By simply adding vanilla yogurt and pineapple preserves to our luscious Cream Cheese Frosting, weve done just that. The vanilla yogurt adds a depth of silkiness and flavor while the pineapple preserves add a light, bright, pineapple tang all sweetened by powdered sugar.
Many grocery stores carry pineapple preserves, but sometimes you have to look closely. I almost walked out of my grocery store but finally spotted it on the very top shelf. So if you arent sure if your grocery store carries pineapple preserves, definitely ask. I have had success at Vons. And if that fails, there is always Amazon. Another lifes pleasure that makes me very very happy.
And one l last tip DONT microwave butter or cream cheese for frosting! The frosting is pretty straight forward but one word of caution use room temperature NEVER MICROWAVED butter and cream cheese! I used to wonder why my frostings were runny and then I read that you should never microwave butter or cream cheese for frosting and it has made all the difference!
If your frosting is runny for whatever reason, then you can stick it in the refrigerator to thicken up. You can also mix in additional powdered sugar but I would be very cautious about doing this as this can make the frosting overly sweet.
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Tips And Variations For The Best Carrot Cake
Toasting pecans if desired can add extra flavor to the frosting.Grate your carrots. Do not buy pre-grated carrots. Taking the time to grate fresh carrots will make a huge difference in the taste.Use parchment paper to line your cake pans. This will ensure your cakes will release from the pans after being baked.Remove air bubbles from the cake by dropping the filled cake pans on the counter several times before baking.
The Best Ever Carrot Cake
The Best Ever Carrot Cakefreshly grated carrots, pineapple, cinnamon, and nuts make for one delicious cake! This cake is topped with a cream cheese and butter frosting that is out of this world. It is requested for all of our family get togethers and there is never a piece left.
In my opinion, this is seriously The Best Ever Carrot Cake. This Carrot Cake is DELICIOUS! It is made with fresh carrots and has the most delicious cream cheese frosting. Once you try it, you will want to bake it for EVERY holiday, birthday, and get together.
I have a big family. There are 30 of us when we all gather together and we try our best to get together for every holiday and every chance in between holidays. So, with that being said, you better get in line for this cakefast. Usually, there is not a piece of cake left! At times, I am too full from eating a big meal, that I have to hide my piece of cake for later.
This cake is easy to make and super moist. The crushed pineapple and the freshly grated carrots are responsible for the moisture in this cake.
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What Makes Carrot Pineapple Cake Special
I love carrot cake, but Ill be the first to admit that not everyone does. Its usually one of those love-it-or-hate-it desserts. That said, the unique flavors in this carrot cake are moist and tropical, and Ive found that even the most die-hard carrot cake haters will down a slice of it with a smile on their faces. Go ahead and test it out on the picky eaters in your family youll see.
How To Store Carrot Cake
My favorite place to store my cake is in the refrigerator. Yes, I like my cake cold. The cream cheese frosting will get soft if it is not refrigerated.
If I am transporting the cake, I usually store my cake in a cake carrier. This makes it easier to remove from the refrigerator and go to my destination. If I am making this cake for an event at home, I usually wrap the cake in plastic wrap and sometimes add foil to the top of the plastic wrap to ensure an air tight wrap for added freshness.
This cake will keep well for 5-7 days in the refrigerator. If it lasts that long. Mine never does!
I hope you and your family will enjoy this cake as much as my family and friends do. Maybe this cake will be requested at your next holiday gathering. Enjoy!!!
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Layered Or 9×13 Carrot Cake
This recipe is perfect for making an easy 9×13″ carrot cake or a layered carrot cake.
If you’re looking for a more classy-looking cake then make it in layers. But if you want to go the easiest route, bake it in a greased 9×13″ pan.
The batter fits into two 9″ round pans. However, if you prefer thinner layers you can divide the batter between three 9″ pans. Although you need to remember that a thinner cake will not require as long baking time. So you will need to adjust the baking time accordingly.
If you are making a layered cake, you will want to spray and parchment-line the bottom of the pans for easier removal.
A pie server is perfect for serving layered cake.
How To Make Carrot Cupcakes
This recipe can easily be converted into a cupcake recipe. I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners.
To make carrot cupcakes:
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My Familys Favorite Carrot Cake Recipe
My father has made this carrot cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco.
Today, we made this carrot cake together and the cake even survived a “D’oh!” moment when three minutes after it went in the oven dad realized he had forgotten to add the coconut.
After the requisite howls of exasperation, the carrot cakes came out of the oven, batter back into the mixing bowl, coconut added, batter back in the pans, and pans back in the oven. No harm no foul. Cake lived, beautifully, I might add.
Delicious Pineapple Carrot Cake With Greek Yogurt
Does anyone else think carrot cake is underrated?
I will admit, it might not be my all-time favorite cake but it is damn good. There is just something about how all of the ingredients come together in this pineapple carrot cake that is unlike any other.
I have a friend who loves carrot cake and he really loves this cake.
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Pineapple Carrot Cake Recipe
This incredibly moist pineapple carrot cake recipe is made with crushed pineapple, pecans and my Cream Cheese Frosting. Every bite is bursting with incredible flavor from the pineapple and carrots both of which add moisture and texture. I also like to add a bit of warming spices cardamom, cinnamon and nutmeg. Garnish the cake with a bit of my home-made caramel sauce, chopped pecans and orange chocolate garnishes. Carrot cakes have long been synonymous with Easter and this cake is no exception its perfect for the spring time holiday!
Why I Love This Recipe
I have had this recipe for over 40 years, so I think it can legitimately be labeled old-fashioned. I have never grown tired of it and have never seen the need to change it. Many thanks to my college roommate, Connie, for sharing it with me.
I like to declare when Im having carrot cake that it counts as a vegetable and yes I understand thats a stretch but at least this cake does contain some vegetable and fruit, thanks to the carrots and pineapple.
But what It really comes down to is taste. And this cake delivers. A hint of a spice cake flavor, from the cinnamon. The natural sweetness of carrots and pineapple. A dense and chewy cake that satisfies with every bite.
Oh, and did I mention frosting? Because of course there must be frosting! Cream cheese, to be exact. Sweet and creamy, its the perfect complement to this delicious cake.
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Carrot Cake With Pineapple
The amazing flavor of this Carrot Cake with Pineapple will have you melting in your seat! In this recipe, the spicy, soft cake pairs perfectly with decadent cream cheese frosting. Toss in the pineapple, and this recipe becomes unstoppable.
When it comes to cake, Carrot Cake is definitely my favorite. Well, one of my favoritesits so hard to choose.
There are too many cake flavors to choose from. Im also currently obsessed with this Chocolate Quinoa Cake and Triple Chocolate Poke Cake as well.
Out of all the dessert recipes, I always veer towards cake and I have no shame in admitting that.
For some reason, I always start thinking of carrot cake when the weather starts to warm up. Maybe its because carrots remind me of Spring? Who knows.
Either way, this cake recipe is delicious and extremely satisfying with its rich flavors. It will be a hit year round, even if you decide to bring it to a holiday get together.
No one has ever denied carrot cake, and I dont blame them.
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while youre here. Its packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
What Goes With Carrot Pineapple Cake
This recipe is beautiful as is, but if you want to get a little more creative with your decorations, candied pecans, caramel sauce, and homemade whipped cream can really dress it up. They all taste great with this cake too.
Depending on the weather and time of day, you might also want to serve this dessert with a delicious hot or cold beverage. I love to have a slice with ginger tea or a chai tea latte, but even passion fruit juice pairs well with carrot pineapple cake.
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Ingredients For The Best Carrot Cake
Carrot cakes are all about moisture, texture and flavors! The secret is actually a combination of ingredients canola oil, pineapple and of course, carrots.
- Oil: Using canola oil instead of butter makes for a thinner batter, which makes the cake a bit of dense.
- Crushed Pineapple: The pineapple adds both flavor, texture and moisture into every bite and the grated carrots add a bit of sweetness and texture. The moist texture of this cake means it can stand for longer in the fridge without going dry. If youre making this cake for Easter, it should be just to make it a few days ahead of time.
- Carrots: grated, raw carrots should be used for this recipe.
- Pecans: diced pecans add great flavor and texture to the cake layers.
- Buttermilk: using soured milk for the cake layers makes them even more moist and delicious.
- Cinnamon & Nutmeg: these spices add a nice warm touch to the cake.
- Cream Cheese: for making the cream cheese frosting.
This Is The Best Carrot Cake Ever
Theres carrot cake, and then theres Carrot Cake.
This is the ultimate, hands-down, over and above Best Carrot Cake Ever. Let me count the ways: fluffy, tender cake loaded with carrot and pineapple, sweetened with raisins and shredded coconut, with added walnuts for the perfect crunch. Its moist and delicious and to top it all off is a melt-in-your-mouth cream cheese frosting thats absolutely to die for.
You can make this as a multi-layer cake, but this recipe calls for a good old-fashioned single-layer carrot cake thats simple to make and just as fabulous. The combination of flavor, moisture and texture is truly a game-changer! Be warned: carrot cake will never be the same again.
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Serving And Storage Instructions
As Ive already mentioned, be sure to cool the cake completely before you frost it otherwise, youll be dealing with a melty frosting mess. That said, as soon as your cake is frosted, its ready to be sliced and served.
Store leftover carrot cake in the fridge for 3-5 days in an airtight container. It tastes just as delicious served cool as it does at room temperature. If you prefer room temperature, though, you can keep this cake on your countertop. Just know that it wont stay good for very long left out only 1-2 days max.
Can I Use Butter Instead Of Oil In Carrot Cake
Butter is a great substitute for oil. You just need a touch more butter if using it in place of oil.
For example, this recipe calls for a cup and a half of oil. This means youll want about two cups of butter, or 4 sticks. Melted is the ideal form since oil is in a liquid state.
In my opinion, butter gives more flavor than oil, making the cake richer and more decadent. However, its easier and cheaper to use oil.
Either option is great and works wonderfully!
If you decided to give this Carrot Cake with Pineapple a try, please let me know in the comments below or even on social media!
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