Whether you are celebrating a spring holiday, someone special’s birthday or a just need to take something to a summer pot luck BBQ, this Tropical Pineapple Carrot Cake will be met with anticipation ! Savor a bit of sweet decadence with its warm spices in each bite!
The Prep:
- Crushed Pineapple– Drain the can’s contents over a glass measuring cup. – Save the remaining pineapple and juice to add to a smoothie.
- Carrots– Shred or finely julienne the carrots.
- Coconut– Measure out.
- Pecans– Chop and measure out.
Toss to equally disperse ingredients.
Next:
Measure and whisk together the dry cake ingredients.
Combine the wet cake ingredients and gradually whisk in the flour/spice mixture.
Additions:
Blend in the carrots/pineapple/pecan and coconut mixture. Combine thoroughly.
Baking Time !
Place batter into a parchment paper-lined 8′ x 8″ baking pan. Notice there are two 8″strips going horizontally and vertically with a slight overhang which will create a “sling” to lift the cake from the pan.
Bake at 350F for about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for about 10-15 minutes. Using the lower parchment paper strip, “lift” cake from pan onto cooling rack and allow it to cool completely before frosting. In the picture below, the cake platter was placed on top of cake on cooling rack and flipped while holding rack in place. Carefully pull off the parchment paper. Once middle is no longer warm, it should be fine to frost it.
Frosting:
Cream the butter then blend in the cream cheese followed by the dark brown sugar and vanilla. Sift together the confectioner’s sugar with the spices. Add it to the butter/ cream cheese mixture 1 cup at a time. Then, continue to beat about 2-3 minutes. scraping sides at least once.
Frost the bottom and sides of the COOLED cake. Refrigerate in a sealable storage container or cover it with plastic until ready to serve.
Let’s Eat!
For serving, I cut it into 16 squares. The flavor of this Tropical Pineapple Carrot Cake will always be remembered.
Tropical Pineapple Carrot Cake
Ingredients
Dry Ingredients:
- 1 c all-purose flour, spooned and leveled
- 1 t baking powder
- 1/2 t baking soda
- 3/4 t salt
- 3/4 t cinnamon
- 1/2 t nutmeg, freshly grated if possible
- 1/8 t cloves
Wet Mixture:
- 3/4 c granulated sugar
- 1/4 c dark brown sugar
- 1/2 c canola oil
- 2 large eggs, room temperature
- 1-1/2 t vanilla
Additions:
- 1-1/2 c finely grated peeled raw carrots
- 1/4 c drained crushed pineapple
- 1/2 c chopped pecans(omit if allergic)
- 3/4 c flaked, sweetened coconut
Cream Cheese Frosting:
- 12 T butter, (1-1/2 sticks)
- 4 oz cream cheese, (1/2 brick)
- 1 T dark brown sugar
- 1-1/2 t vanilla
- 2 c confectioners sugar
- 1/8 t cinnamon
- 1/8 t nutmeg
- pinch cloves
Instructions
Dry Ingredients:
- Whisk together the dry ingredients.
Wet Mixture:
- In a separate bowl, blend together the wet ingredients.
Additions:
- Once items are prepped, toss to combine BEFORE mixing in the batter.
- Combine the additions into the batter.
Baking/Cooling Instructions:
- Preheat oven to 350°F.
- Line an 8" x 8" pan with 2 -8" wide strips of parchment paper laid in opposite directions with a slight overhang to form a "sling" to lift out of pan.
- Pour batter in the pan; gently shake side to side to level it out.
- Bake for about 40 minutes or until toothpick inserted in center comes out clean.
- Cool in the pan on a cooling rack for 10-15 minutes.
- Using the "sling", lift cake out of pan and allow it to cool completelyon rack before frosting.
Frosting:
- Cream 1-1/2 sticks of butter.
- Add in the half block of cream cheese along with the vanilla and dark brown sugar. Blend until combined.
- Sift together the confectioners sugar with the spices. Then add about 1 cup at a time and mix well before adding the remainder. Continue mixing for about 2-3 minutes.
- Once cake is cooled, frost it and store in a container in the fridge until ready to serve. Enjoy!
