Pineapple Carrot Layer Cake
- Anthology of Crumbs
- Oct 9
- 1 min read
1
Searing the Beef
Pastry flour keeps the crumb soft, but all purpose works well too.
Toasted coconut adds warmth and aroma.
Replace walnuts with pecans or omit entirely for a smoother finish.
Store covered in the refrigerator for up to three days and serve at room temperature.
Notes
1
Heat oven to 350°F (180°C). Butter and flour two 7 inch round pans.
2
On a sheet of parchment, sift flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
3
In a large bowl, whisk sugar and oil until smooth. Add eggs one at a time, whisking until the batter becomes pale and thick.
4
Fold in carrots, pineapple with juice, coconut, and walnuts. Sprinkle the dry ingredients over top and mix gently with a spatula until combined.
5
Divide the batter evenly between the pans and smooth the surface. Bake for 30 to 35 minutes, or until a skewer inserted in the centre comes out clean.
6
Cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
7
For the frosting, beat butter and cream cheese together until smooth and pale. Add icing sugar gradually, then milk and vanilla, mixing until light and airy.
8
Slice each cake horizontally to make four layers. Spread frosting between each layer and over the top and sides. Press crushed walnuts gently along the outer edge.
Instructions
1¾ cups (220 g) pastry flour
2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup (200 g) sugar
¾ cup (180 ml) vegetable oil
3 large eggs
1½ cups (150 g) grated carrots
¾ cup (180 ml) crushed pineapple with juice
⅓ cup (30 g) unsweetened shredded coconut
½ cup (50 g) walnuts (chopped)
Cake
1 batch cream cheese frosting
1 cup (100 g) walnuts (crushed for garnish)
Frosting
Pineapple Carrot Layer Cake
Anthology of Crumbs
This cake feels like sunshine meeting spice. Carrots, pineapple, and coconut come together in a tender crumb that stays moist for days. Each layer holds a spread of cream cheese buttercream, soft enough to melt into the edges. It is the sort of cake meant to sit proudly on a counter, sliced slowly and shared without ceremony.
Servings :
1 two layer cake
Calories:
Prep Time
30 min
Cooking Time
35 min
Rest Time
40 min
Total Time
1 hr 45 min
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