Easter carrot ginger pineapple cake

Updated: Apr 9

  • 2 and 1/2 cups (312g) all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg

  • 1 cup vegetable oil*

  • 1 and 1/4 cup (250g) packed brown sugar

  • 1/3 cup (67g) sugar

  • 4 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 3 large carrots, grated (about 2 cups)*

  • 1 cup (8 ounces) crushed pineapple, drained*

  • 1 cup (125g) chopped walnuts

Cream Cheese Frosting

  • 8 ounces (224g)cream cheese, softened to room temperature

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3 cups (360g) icing sugar, plus an extra 1/4 cup if needed

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt


instructions


  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or 3 9 inch tins -

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.


  1. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

  2. Spread batter into the prepared pan. Bake for 45-55 minutes For large pan or 23 mins for the three 9 inch Baking times vary, so keep an eye on yours.

  3. Remove the cake from the oven and set on a wire rack. Allow to cool completely.

The Icing - yum! You can double recipe if you prefer lots of icing!!!!

: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days.




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