If you’re searching for the ultimate carrot cake recipe with pineapple and cream cheese icing, you have found the right one. Achieving a perfectly moist carrot cake starts with the infusion of natural pineapple sweetness and the delightful crunch of pecan nuts. Additionally, this cake is topped with a velvety cream cheese icing, making it ideal for any celebration or simply to satisfy your sweet tooth. Follow this step-by-step guide to bake this delicious cake and enjoy every bite.
Why you will love the Carrot Cake with pineapple and cream cheese icing
Super moist and flavourful: This carrot cake combines grated carrots, crushed pineapple, and vegetable oil. The result is always moist and delicious. Plus, chopped pecan nuts add a delightful crunch that perfectly complements the cake’s soft texture.
Easy to make: The simple instructions and readily available ingredients make this carrot cake perfect for both novice and experienced bakers. For a beautiful presentation, decorate with nuts or carrot toppers. Your guests will be impressed by the stunning finish.
Guaranteed to be a hit: The moist texture, rich flavour, and creamy icing make this carrot cake an irresistible treat. Whether you bake it for a party, a special occasion, or just because, this carrot cake will quickly become a favourite.
Carrot Cake with Pineapple and Cream Cheese Icing
Ingredients
Instructions
- Preheat oven to 180°C (356°F).
- Generously grease a large bundt pan and a small bundt pan using non-stick spray. This recipe yields a bit more batter than a single large cake tin can handle, so you'll also get a small cake – perfect for gifting or sampling.
- In a large mixing bowl, combine all the cake ingredients.
- Mix until well combined.
- Pour the batter into the prepared bundt pans. The large bundt pan size is 25cm/10inches.
- Bake the small cake for approximately 25 minutes and the large cake for approximately 1 hour. Check for doneness with a cake tester – it should come out clean, and the cake should be a rich dark brown.
- Allow to cool completely before icing.
Cream cheese Icing
- Using a Kitchen Aid stand or hand mixer, beat the butter for 5 minutes until light and fluffy. Place a clean kitchen towel over the stand mixer to prevent a mess.
- Add the cream cheese and beat for another 5 minutes until fully incorporated.
- Gradually add the icing sugar and continue to beat for an additional 5 minutes until smooth and creamy.
- Ice the cooled cake and decorate with nuts and carrots.
Notes
- Nut free version : Omit the pecan nuts for a nut-free cake that’s just as delicious.
Setting the Table
For a truly special touch, set the table with the beautiful Villeroy & Boch tea set. Additionally, add a chocolate surprise for your guests. It always delights and makes your gathering even more memorable.
Showcasing Creative Variations: Carrot Cakes with Pineapple and Cream Cheese Icing decorated with Bunting Toppers
Using the same delectable carrot cake with pineapple recipe, I baked two delightful cakes in 20cm round tins. Both cakes are beautifully adorned with charming bunting toppers, adding a festive touch to this classic dessert.
I would love to hear from you
What’s your favourite way to decorate a carrot cake? Share your tips and variations in the comments below. If you have any questions about the recipe, feel free to ask – I’m here to help.
