Dessertscarlsbadcravings5.0
Old Fashioned Carrot Cake Recipe with Pineapple
This is the BEST Layered Carrot Cake Recipe you will make - or so says everyone who has tasted it! This Layered Carrot Cake is super moist without being oily, spiced perfectly, and the silky Pineapple Cream Cheese Frosting is out of this world! Bring these layers of deliciousness to a party and everyone will be begging you for the recipe!
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
- whisk
📝 Preparation Steps
1
Carrot Cake
2
Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
3
Preheat oven to 325 degrees F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
4
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined. Don't overmix.
large eggs4
5
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined, being careful not to overmix.
6
Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for ⏱️ 30-40 minutes, or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
7
Let cakes cool in pans on wire racks for ⏱️ 15 minutes then invert onto wire racks to cool completely.
8
Pineapple Cream Cheese Frosting
9
Using an electric mixer fitted with the paddle attachment (or a handheld mixer), beat the cream cheese and butter until creamy. Beat in the vanilla yogurt and salt. Gradually beat in confectioner's sugar until the desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting. Add salt a pinch at a time if it's too sweet.
powdered sugar4 cups
10
Assemble
11
Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
12
Top cake with 3/4 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 3/4 cup frosting. Top with remaining Cake.
13
Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate Cake ⏱️ 30 minutes or until crumb layer has set. If remaining frosting gets too soft, refrigerate as well then whip a few times before using.
14
Frost the outside of cake as you desire with the remaining frosting then remove wax paper. Serve cake cold or at room temperature.
15
Storage
16
Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.
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