Make way for delicious Easter Carrot Cake with Cream Cheese Frosting on Cooking with LOL
Two more days of chilling, long weekend-ING and of course, eating treats. This Carrot Pineapple Cake is melt-in-your-mouth-moist and flavorful and you couldn’t even tell there were carrots in it. The frosting is creamy, fluffy, and decadent.
The cake is moist, and bursting with great carrot-pineapple cake flavor. .. Celebrate Easter with these fabulous dessert recipes perfect for a Sunday family gathering. I will continue making Old Fashioned Easter Carrot Cake with Creme Cheese Frosting for sure.
I found a great recipe which is a combination of carrot cake and soft and juicy pineapples. I thought, since I love pineapples, maybe I will have it easier if I try the famous carrot cake.
Carrot Cake is the Easter hungry Bunnies favorite treat for sure.. But you don’t have to be bunny to love this cake.. Sometimes, the only way to make agreement with our son is to be cool as Bugs Bunny and grab a piece of carrot cake When will you have a better opportunity to introduce your child to the joys of carrots.
- 2 1/2 cups carrots, peeled and grated
- 2/3 cup crushed pineapple, liquid drained and squeezed out of the fruit
- 1 cup brown sugar
- 4 large eggs
- 1½ cups vegetable or olive oil
- 2½ cups all purpose flour
- 1¼ tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp table salt
- 1 cup granulated sugar
- CREAM CHEESE FROSTING:
- 16 oz cream cheese, softened
- 8 TB salted butter, softened
- 5 tsp sour cream
- 1 1/3 tsp pure vanilla extract
- 2 1/3 cups powdered sugar
- 2/3 cup of crush walnuts
- Preheat oven to 350F. Line 2 round cake pans (9 inches) with parchment paper. Butter parchment paper and sides of pan.
- Mix the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt in a medium bowl..
- Beat both sugars with eggs until well combined in a stand mixer. Reduce the speed and add oil gradually. Increase speed and mix for about one minute. Remove bowl and using a "swanky" spatula, fold in the carrots and pineapple. Fold in dry ingredient mixture just until no flour streaks remain; do not over mix.
- Scrape batter, divided evenly, into prepared cake pans. Smooth top to release air bubbles. Bake until toothpick inserted in center comes out mostly clean, 30-35 minutes.
- Remove pans and cool cakes completely.
- FROSTING: In stand mixer mix the softened cream cheese, butter, sour cream and vanilla at medium high speed until combined, 30 seconds, scraping down as needed.
- Add powdered sugar and mix until very fluffy, 1 minute. Keep chilled until ready to use.
- When cakes are completely cooled, run thin knife around edge of cakes to loosen and invert one round cake onto serving platter. Tap back of pan to remove cake and gently peel off parchment paper. Spread half of the cream cheese frosting on cake. Repeat with second layer of cake, placing it gently over the top of frosting. Spread remaining frosting on cake and garnish with walnuts.
Cake may be covered and chilled one day ahead.
Adapted from chewoutloud.com