Layered Carrot Cake with Pineapple Cream Cheese Frosting
Servings Prep Time
10-12 30minutes
Cook Time
45minutes
Servings Prep Time
10-12 30minutes
Cook Time
45minutes
This is the BEST Carrot Cake Recipe, I will never make another recipe again! ! Super moist without being oily, spiced perfectly, and the Pineapple Cream Cheese Frosting is incredible! Brought this to a party and everyone was BEGGING me for the recipe!
Ingredients
CARROT CAKE
  • 2 1/2cups peeled and finely grated carrots(9.5 oz.)
Dry Ingredients
  • 2cups all-purpose flour
  • 1 1/2cups granulated sugar
  • 1/2cup packed light brown sugar
  • 1cup pecansfinely chopped (I use my food processor)
  • 2teaspoons baking soda
  • 1 1/2teaspoons baking powder
  • 1tablespoon ground cinnamon
  • 1/2teaspoon salt
  • 1/2teaspoon allspice
  • 1/4teaspoon ground nutmeg
Wet ingredients
  • 4 large eggs
  • 3/4cup Vegetable oil
  • 1/2cup vanilla Greek yogurt(regular or lowfat)
  • 1/2cup crushed pineapple, drained
  • 1teaspoon vanilla extract
Pineapple Cream Cheese Frosting
  • 2 8 oz. pkgs. cream cheese, room temperature
  • 1/2cup butter, room temperature
  • 1/4cup vanilla yogurt
  • 1/8teaspoon salt
  • 2 1/2cups Powdered sugar
  • 1/2cup pineapple preserves
Instructions
Carrot Cake
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 45 minutes, or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
  6. Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner’s sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
Assemble
  1. Place one leveled Cake on a serving platter or cake stand. Top 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. Frost the outside of cake as you desire with the remaining frosting. I find it easiest to use an icing spatula and make decorative swirls over sides and top of cake. Serve cake cold or at room temperature.
Storage
  1. Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.
Recipe Notes

*If you can’t locate pineapple preserves, ask your grocery store – sometimes its hiding on the top shelf!  I have found pineapple preserves at Vons.  You can also buy pineapple preserves on Amazon.

**If you have a food processor, use the fine grater attachment to grate your carrots.