This delicious Carrot and Pineapple Cake by Barefoot Contessa is a moist and flavorful dessert, combining the natural sweetness of carrots with the tropical zest of pineapple. It’s an easy-to-make treat that uses common ingredients, making it both convenient and delightful. The addition of chopped walnuts and raisins provides a delightful texture, while the creamy cream cheese frosting adds a rich finish.
Ingredients Needed
For the Cake:
- 400g granulated sugar
- 320ml vegetable oil
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 320g plain flour, plus 1 tbsp for coating
- 2 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 1 ½ tsp kosher salt
- 150g raisins
- 150g chopped walnuts
- 450g carrots, grated
- 75g fresh pineapple, diced
For the Frosting:
- 340g full-fat cream cheese, at room temperature
- 225g unsalted butter, at room temperature
- 1 tsp vanilla extract
- 450g icing sugar, sifted
For Decoration:
- 75g fresh pineapple, diced
How To Make Carrot And Pineapple Cake
- Preheat & Prepare Pans: Preheat your oven to 180°C (fan 160°C) or Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, beat the sugar, oil, and eggs with an electric mixer until light and fluffy. Stir in the vanilla extract.
- Prepare the Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, bicarbonate of soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing until just combined.
- Prepare Add-ins: Toss the raisins and walnuts with 1 tbsp flour to prevent sinking, then fold them into the batter along with the grated carrots and diced pineapple.
- Bake the Cake: Divide the batter evenly between the prepared cake tins. Bake for 55-60 minutes, or until a skewer inserted in the centre comes out clean. Let the cakes cool completely in the tins on a wire rack.
- Make the Frosting: Beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the icing sugar and mix until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate, flat side up. Spread a generous layer of frosting over the top. Place the second layer on top, rounded side up, and frost the top and sides evenly.
- Decorate & Serve: Garnish with diced pineapple. Slice and enjoy!
Recipe Tips
- Use Fresh Carrots: Grate fresh carrots yourself instead of using pre-shredded ones. Freshly grated carrots blend better into the batter, ensuring a moist and flavorful cake.thisdelicioushouse.com
- Drain Pineapple Well: Ensure that the diced pineapple is well-drained. Excess moisture can affect the cake’s texture, making it too dense.
- Toss Add-ins with Flour: Before mixing in raisins and walnuts, toss them with a tablespoon of flour. This prevents them from sinking to the bottom during baking.
- Properly Prepare Pans: Grease and line your cake pans with parchment paper. This ensures the cakes release easily after baking, maintaining their shape.
- Cool Completely Before Frosting: Allow the cakes to cool entirely before applying the frosting. Frosting a warm cake can cause the frosting to melt and slide off.
How To Store Leftovers
- Refrigerate: Place leftover Carrot and Pineapple Cake in an airtight container and refrigerate for 3 days.
- Freeze: Wrap leftover Carrot and Pineapple Cake in plastic wrap, followed by aluminum foil to prevent freezer burn. Freeze for up to 3 months. To enjoy later, thaw the wrapped cake overnight in the refrigerator before serving.
Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 573 kcal
- Total Fat: 34g
- Saturated Fat: 9g
- Cholesterol: 66mg
- Sodium: 356mg
- Potassium: 245mg
- Total Carbohydrate: 64g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 5g
Try More Recipes:
Barefoot Contessa Carrot And Pineapple Cake
Description
This delicious Carrot and Pineapple Cake by Barefoot Contessa is a moist and flavorful dessert, combining the natural sweetness of carrots with the tropical zest of pineapple. It’s an easy-to-make treat that uses common ingredients, making it both convenient and delightful. The addition of chopped walnuts and raisins provides a delightful texture, while the creamy cream cheese frosting adds a rich finish.
Ingredients
For the Cake:
For the Frosting:
For Decoration:
Instructions
- Preheat & Prepare Pans: Preheat your oven to 180°C (fan 160°C) or Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins with parchment paper.+
- Mix the Wet Ingredients: In a large mixing bowl, beat the sugar, oil, and eggs with an electric mixer until light and fluffy. Stir in the vanilla extract.
- Prepare the Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, bicarbonate of soda, and salt.
- Combine Wet & Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing until just combined.
- Prepare Add-ins: Toss the raisins and walnuts with 1 tbsp flour to prevent sinking, then fold them into the batter along with the grated carrots and diced pineapple.
- Bake the Cake: Divide the batter evenly between the prepared cake tins. Bake for 55-60 minutes, or until a skewer inserted in the centre comes out clean. Let the cakes cool completely in the tins on a wire rack.
- Make the Frosting: Beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the icing sugar and mix until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate, flat side up. Spread a generous layer of frosting over the top. Place the second layer on top, rounded side up, and frost the top and sides evenly.
- Decorate & Serve: Garnish with diced pineapple. Slice and enjoy!
Notes
- Use Fresh Carrots: Grate fresh carrots yourself instead of using pre-shredded ones. Freshly grated carrots blend better into the batter, ensuring a moist and flavorful cake.
- Drain Pineapple Well: Ensure that the diced pineapple is well-drained. Excess moisture can affect the cake’s texture, making it too dense.
Toss Add-ins with Flour: Before mixing in raisins and walnuts, toss them with a tablespoon of flour. This prevents them from sinking to the bottom during baking. - Properly Prepare Pans: Grease and line your cake pans with parchment paper. This ensures the cakes release easily after baking, maintaining their shape.
- Cool Completely Before Frosting: Allow the cakes to cool entirely before applying the frosting. Frosting a warm cake can cause the frosting to melt and slide off.
Barefoot Contessa Carrot And Pineapple Cake