Davids Favorite Carrot Cake With Pineapple Cream Cheese Frosting Recipes

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MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING



Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup vegetable oil
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins
3/4 cup chopped or whole walnuts
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup walnuts

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
  • Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
  • Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
  • For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



Carrot Cake with Pineapple Cream Cheese Frosting image

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Provided by Meghan Miller

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 10h5m

Yield 16

Number Of Ingredients 19

cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
  • Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g

CARROT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Carrot-Pineapple Cake With Cream Cheese Frosting image

I haven't made this particular recipe yet, but I have had this cake before and it's super moist and delicious...needless to say I look forward to trying this recipe out soon! I got this from Food Network's The Barefoot Contessa. **UPDATE** I made the cake, and it is DEElicious, however I had way too much frosting, and the calories were outrageous. I have amended the recipe to use only half the amount of frosting. If you'd like the original amount, just double it.

Provided by aHardDaysNight

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 lb carrot, grated
1/2 cup diced fresh pineapple
8 ounces cream cheese, at room temperature
1/4 lb unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/2 lb confectioners' sugar, sifted

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • Whisk the sugar, oil, and eggs together until the color changes to light yellow.
  • Add the vanilla.
  • In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients.
  • Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
  • Fold in the carrots and pineapple.
  • Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans on a wire rack.
  • Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
  • Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
  • Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.

Nutrition Facts : Calories 590.8, Fat 34.9, SaturatedFat 9.6, Cholesterol 69.9, Sodium 403.9, Carbohydrate 66.9, Fiber 2.4, Sugar 46.8, Protein 6

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

DAVID'S CARROT CAKE



David's Carrot Cake image

Make and share this David's Carrot Cake recipe from Food.com.

Provided by AZPARZYCH

Categories     Dessert

Time 1h

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 17

2 cups flour, sifted
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons allspice
4 eggs
1 cup coconut
1 cup oil
1 cup pineapple, crushed
1 cup carrot, grated
1 cup pecans, chopped
8 ounces cream cheese, softened
1/2 cup butter, softened
1 lb powdered sugar
1/2 cup coconut
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Cake:.
  • Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
  • In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
  • Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
  • Pour into greased and floured 9x13 pan.
  • Bake 45 minutes.
  • Frosting:.
  • With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
  • Add in coconut and pecan and mix just until they are incorporated.
  • Spread frosting onto cooled cake and serve.

Nutrition Facts : Calories 658, Fat 40.6, SaturatedFat 14, Cholesterol 77.4, Sodium 426.6, Carbohydrate 72.1, Fiber 3.5, Sugar 55.8, Protein 6

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Top Asked Questions

How to make a carrot and pineapple cake?
Bake in a layer cake or 9x13 pan. Preheat the oven to 350 degrees. In a large bowl, beat together the sugar and oil. Add in the eggs, beating well. In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients. Gently fold in the carrots, drained pineapple, coconut and walnuts.
What is the best frosting for a carrot cake?
Carrot cake just isn’t carrot cake without the pairing of cream cheese frosting and this frosting is fool-proof, light and creamy, and compliments the cake flavors perfectly. 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
How do you make a healthy carrot cake?
In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients. Gently fold in the carrots, drained pineapple, coconut and walnuts. Grease and flour two 9" baking pans.
What is the best recipe for a pineapple cake?
Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth.

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