Carrot Cake with Pineapple (2024)

Pineapple Filling

• ▢ ½ cup granulated sugar
• ▢ 3 tablespoons cornstarch
• ▢ 1 can crushed pineapple in juice 540 mL, 19 fl oz, or 2 ⅓ cups
• ▢ 1 lemon juiced
• ▢ ¼ cup butter cut into small pieces

Cake Layers

• ▢ 4 large eggs room temperature
• ▢ 1 ½ cups brown sugar
• ▢ 1 cup vegetable oil
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼ teaspoon sea salt
• ▢ 2 ½ cups all purpose flour 300g
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons ground cinnamon
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ground ginger
• ▢ 2 cups shredded carrots (about 4 large carrots)
• ▢ 1 cup canned crushed pineapple in juice drained
• ▢ 1 cup walnuts lightly toasted and chopped

Cream Cheese Frosting

• ▢ 1 ½ cup unsalted butter softened
• ▢ 8 oz cream cheese softened for 10 minutes at room temperature
• ▢ 5-6 cups powdered sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ Green and orange gel food coloring optional
• ▢ 2 tablespoons walnuts finely chopped (optional)

Pineapple Filling

• Stir together sugar and cornstarch in a medium saucepan. Add a can of crushed pineapple with all of the juice. Add the lemon juice and stir. Cook on medium low heat, stirring frequently until it thickens and is bubbling.

  ½ cup granulated sugar, 3 tablespoons cornstarch, 1 can crushed pineapple in juice, 1 lemon

• Take the pan off the heat and add butter. Stir until melted and smooth. Transfer into a glass jar, bowl, or another non metal container and refrigerate until completely cooled and thickened.

  ¼ cup butter

Cake Layers

• Preheat oven to 355°F (180°C). Grease three 8” round cake pans with a bit of oil. Line the bottoms with rounds of parchment paper.

• In a large bowl, combine eggs and sugar. Whisk until thickened and frothy with a wire whisk - this will only take a minute.

  4 large eggs, 1 ½ cups brown sugar

• Pour oil into the bowl and whisk until smooth. Add vanilla extract and salt, whisk to combine.

  1 cup vegetable oil, 2 teaspoons pure vanilla extract, ¼ teaspoon sea salt

• In a separate bowl, stir together the flour, spices, baking soda, and baking powder.

  2 ½ cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger

• Sift the dry ingredients into the previously mixed wet ingredients. Use a whisk to gently fold the batter. Don't overmix.

• Add the shredded carrots, drained pineapple, and chopped walnuts into the cake batter. Fold with a spatula until fully combined.

  2 cups shredded carrots, 1 cup canned crushed pineapple in juice, 1 cup walnuts

• Scoop the batter evenly into the greased and lined baking pans. Bake 20-23 minutes or until a toothpick inserted into the center of each cake layer comes out mostly clean with a few crumbs attached.

• Let the cake layers cool inside the pans for 10 minutes. Run a spatula along the edges and flip them over onto a cooling rack to release the layers from the pans. Let cool completely.

Cream Cheese Frosting

• Place the softened butter into a large bowl or stand mixer. Beat with an electric mixer, use a paddle attachment until creamy and lightened in color. Make sure to scrape down the bowl frequently.

  1 ½ cup unsalted butter

• Add five cups of powdered sugar, ½ cup at a time into the whipped butter. Beat well in between each addition and scrape down the bowl frequently. Add vanilla and beat well.

  5-6 cups powdered sugar, 1 tablespoon pure vanilla extract

• Add cream cheese into the frosting, one 1” piece at a time, beating well in between each addition and scraping down the bowl.

  8 oz cream cheese

• The frosting should be thick and fluffy. If it’s still loose and won’t hold its shape, refrigerate for 10 minutes, add another cup of powdered sugar, and beat again until light and fluffy. Fold the frosting with a spatula to knock out large air bubbles.

Assembly

• Place a small dollop of frosting on a cake stand or plate. Place the first cake layer down onto the cake stand. Spread a thin layer of frosting on top. Pipe a thick ring of frosting all the way around the outside edge of the cake layer. Fill the middle with ⅓ cup of cooled pineapple filling.

• Repeat for the rest of the layers, place the last layer on top - bottom side up. Place the cake into the freezer for 10 minutes to chill briefly, this will prevent it from sliding around and will keep it stable.

• While it chills, set aside three tablespoons of frosting in one bowl and two tablespoons in a second bowl. Color three tablespoons with orange food coloring and two tablespoons green. Transfer into separate piping bags or zippered plastic bags with the ends cut off.

  Green and orange gel food coloring

• Spread frosting on the outside of the cake. If the frosting becomes very bubbly and hard to work with, beat it again until light and fluffy. If it’s not thick enough, add some more powdered sugar to make it thicker.

• Pipe the remaining frosting on top of the cake with an open star piping tip to create a border. Fill the inside with pineapple filling and sprinkle walnuts on the border.

  2 tablespoons walnuts

• Pipe carrots onto the side of the cake with the orange frosting by piping a line and flicking the end to create a pointy root. Pipe three sticks onto the top of each carrot for the leaves and stems.

• Serve immediately or refrigerate until ready to serve! The cake is best served at room temperature so let it sit out for 20-30 minutes before serving to soften the frosting.

The cake can be made and assembled a day ahead of serving. Store it in the fridge in acake container. A cake container will prevent the cake from getting damaged in the fridge and keep it fresh.

The cake needs to be stored in the fridge, but should be served at room temperature. Leftovers will keep well in the fridge in an airtight container for up to three days.

Make ahead:

The pineapple filling can be made up to a few days ahead of time. You can store any leftover filling in a freezer safe bag or container in the freezer for up to 3 months.

You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.

Expert Cake Tips:

• Don't add too much filling to prevent it from seeping out the sides.You will have some filling left. Serve extra with sliced pieces of cake.
• Make the frosting right before decorating the cake for easier decorating.
• This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
• The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
• For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.