Carrot and Pineapple Cake Ina Garten
Indulge in the tropical decadence of Ina Garten's Carrot and Pineapple Cake, a moist and flavorful dessert packed with vibrant flavors and hearty textures. This crowd-pleasing recipe combines the natural sweetness of grated carrots with the juiciness of crushed pineapple, complemented by shredded coconut and crunchy chopped walnuts for a delightful bite in every forkful. Enhanced with warm cinnamon and a luxurious cream cheese frosting, this cake is a show-stopper that’s perfect for any occasion, whether it's a holiday gathering or a casual weekend treat. Made with simple pantry staples and ready in just over an hour, this recipe offers a perfect balance of sweet and tangy flavors, with a tender crumb that is bound to become a family favorite. Don't forget to garnish with extra walnuts or coconut for a beautiful finishing touch!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 1.5 cups Vegetable oil
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Grated carrots
- 8 ounces Crushed pineapple (drained)
- 1 cup Sweetened shredded coconut
- 1 cup Chopped walnuts
- 8 ounces Cream cheese (for frosting)
- 6 tablespoons Unsalted butter (for frosting, softened)
- 3 cups Powdered sugar (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 pinch Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until fully combined.
Gradually add the wet ingredients into the dry ingredients, mixing until just incorporated.
Fold in the grated carrots, crushed pineapple, coconut, and chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate as desired with additional chopped walnuts or shredded coconut. Serve and enjoy!
Nutrition Facts
Calories |
9694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.3 g | 754% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 6489 mg | 282% | |
| Total Carbohydrate | 1096.6 g | 399% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 859.3 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 614 mg | 47% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
