Layered Carrot Cake with Pineapple Cream Cheese Frosting
    Servings Prep Time
    10-12 30minutes
    Cook Time
    Servings Prep Time
    10-12 30minutes
    Cook Time
    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!
    • 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
    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.
    1. 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.
    2. 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.
    3. 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.
    4. Frost the outside of cake as you desire with the remaining frosting then remove wax paper. Serve cake cold or at room temperature.
    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.