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Ina Garten Carrot and Pineapple Cake

Ina Garten Carrot and Pineapple Cake
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A moist, spiced carrot cake with sweet crushed pineapple and a tangy cream cheese frosting. This dessert features a tender crumb from buttermilk and oil, with each bite delivering tropical sweetness and warm cinnamon notes.

Ingredients

Scale
  • For the cake:
  • 2 cups all-purpose flour (260g)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups granulated sugar (300g)
  • 1 cup vegetable oil (240ml)
  • 4 large eggs, at room temperature
  • 1/2 cup buttermilk (120ml), at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups freshly grated carrots (from about 4 medium carrots, 220g)
  • 1 cup crushed pineapple, drained (240g)
  • 1/2 cup sweetened shredded coconut (45g)
  • 1/2 cup toasted pecans, chopped (60g)
  • For the frosting:
  • 8 oz cream cheese, at room temperature (226g)
  • 1/4 cup unsalted butter, at room temperature (56g)
  • 3 cups confectioners’ sugar (340g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 8-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper rounds. This ensures the cakes release cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined, about 30 seconds. Set aside.
  3. In a large bowl, whisk the sugar and oil until smooth and slightly thickened, about 1 minute. Add the eggs one at a time, whisking well after each, then whisk in the buttermilk and vanilla until uniform.
  4. Add the dry ingredients to the wet mixture and fold with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine. Overworking develops gluten, making the cake dense.
  5. Fold in the grated carrots, drained pineapple, coconut, and pecans until evenly distributed. The batter will be thick and chunky. Divide it evenly between the prepared pans (about 550g each).
  6. Bake for 45 to 50 minutes, rotating pans halfway, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed.
  7. Cool the cakes in the pans on a wire rack for 15 minutes. Then run a knife around the edges, invert onto the rack, remove parchment, and let cool completely. This takes about 1.5 hours; frosting a warm cake causes melting.
  8. Make the frosting: In a stand mixer with paddle attachment (or hand mixer), beat cream cheese and butter on medium speed until smooth, about 2 minutes. Scrape down the bowl.
  9. With mixer on low, gradually add the sifted confectioners’ sugar, about 1/2 cup at a time, until incorporated. Add vanilla and salt, then beat on medium-high until fluffy, about 2 minutes.
  10. Place one cake layer on a serving plate. Spread 1/2 cup frosting evenly on top. Place the second layer upside down on top for a flat surface. Spread a thin crumb coat over the entire cake, then refrigerate for 15 minutes to set.
  11. Apply the remaining frosting all over the cake, swirling decoratively. For extra texture, press chopped pecans or toasted coconut into the sides if desired. Refrigerate 30 minutes before slicing.
  12. Slice with a long serrated knife, wiping between cuts for clean pieces. Serve at cool room temperature for best flavor and texture.

Notes

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature 20 minutes before serving. The unfrosted cake layers can be wrapped in plastic and frozen for up to 3 months. Frosted cake can be frozen (unwrapped until solid, then wrapped) for up to 1 month; thaw overnight in fridge.

Nutrition

Keywords: carrot pineapple cake, Ina Garten carrot cake, moist carrot cake, cream cheese frosting, pineapple cake, baking, dessert, Easter cake, spiced cake, crowd-pleaser

Find it online: https://inagartendishes.com/ina-garten-carrot-and-pineapple-cake/