Spiced Carrot Cake with Pineapple

Fork scooping carrot cake with cream cheese frosting

Recipe by Molly
at missmollymakes.com

5 from 9 votes

The most moist, decadent spiced carrot cake you'll ever eat! A perfect pair for a nice cup of tea or coffee. SO much flavour, you’ll be wanting to make it over again!

Reccomendation. This recipe makes a large 2 tier cake. Use the 0.5x feature to half for a smaller portion for everyday snacking.

Prep Time15

Cook Time35

Total Time50

Servings:

Calories: 604kcal

Equipment

2 20cm/8 inch aluminium cake tin
hand mixer
whisk
spatula
2 bowls

Ingredients

300 g (2 cups) plain flour
325 g (1½ cups) white sugar
6 g (2½ tsp) baking soda
3 g (¾ tsp) baking powder
½ tsp (½ tsp) salt
3 tsp (3 tsp) ground cinnamon
1 tsp (1 tsp) ground ginger
½ tsp (½ tsp) ground allspice
½ tsp (½ tsp) ground cardamom
¼-½ tsp (¼-½ tsp) clove
½ tsp (½ tsp) ground nutmeg
3 (3) large eggs
165 g (¾ cups) vegetable oil I use rice bran or canola
190 g (6.7 oz) milk room temperature
1½ tsp (1½ tsp) lemon juice
2 tsp (2 tsp) vanilla extract
250-260 g (2 cups) carrot finely grated
225 g (7.94 oz) can crushed pineapple drained very well
35 g (½ oz) unsweetened shredded coconut
100 g (3.53 oz) walnuts chopped

Cream Cheese Frosting

200 g (0.88 cups) lightly salted butter room temperature
250 g (1¼-1½ cups) block cream cheese room temperature. I never use ‘spreadable’ cream cheese in my baking as it has additives that keep it soft and ‘spreadable’ this can cause it to lose its shape in cooking.
pinch (pinch ) salt
1-2 tsp vanilla bean paste or extract
2-2½ cups (2.64 cups) powdered icing sugar use desired amount to create ideal sweetness level. I use a lower amount.
1-2 tbsp (1-2 tbsp) lemon juice and zest use the desired amount to create the ideal level of tangyness

Serving

walnuts chopped
unsweetened shredded coconut toasted

Instructions

Line two 20cm/8-inch round cake pans with baking paper and lightly grease/spray. Set aside.
In a medium bowl, Stir together the flour, sugar, baking soda, baking powder, salt and spices. Set aside
In a large bowl, using a whisk or hand mixer, combine the eggs, oil, milk, lemon juice and vanilla, mixing together until combined. Don’t worry if the liquid separates, it will come together later.
Slowly add the flour mixture, stopping to scrape down the bowl. Mix batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts.
Divide the batter among the two prepared cake pans.
Bake at 160 c/350f degrees for about 30 minutes, or it has browned, the edges have pulled away from the sides of the pan and has a springy texture to the touch.
Let cakes rest or 10 minutes before removing cakes from pans and allowing to cool complelty on a wire rack.

Frosting

In a large bowl add butter, salt and cream cheese. Using a hand mixer, beat together with vanilla and slowly incorporate icing sugar on low speed. Add lemon juice & zest beat well. The forsting should be very smooth and fluffy.
Once cakes are at room temperature or refrigerate for 20-30 mins then, spread the frosting on one layer then add the next.
Frost top of cake and also sides if you wish. Add nuts and toasted coconut for garnish.

Video

Nutrition