Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
User Reviews
5.0
27 reviews
Excellent
Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
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This is by far the best carrot cake — it is perfectly spiced, moist, and delicious topped with homemade cream cheese frosting. The cake gets extra sweetness from the addition of crushed pineapple to the batter.
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Ingredients
Cake:
- 3 eggs
- 1 egg white
- 1¼ cups granulated sugar
- 1½ cups vegetable or canola oil
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1/2 cup crushed pineapple including the juice
- 2/3 cup Crushed pecans optional
Cream cheese frosting:
- ½ cup unsalted butter softened
- 1 package cream cheese softened
- 1 teaspoon pure vanilla extract
- 4 cups confectioner’s sugar
- 2 to 3 tablespoons milk
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Instructions
- Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans.
- In a mixing bowl, combine eggs, egg white, sugar, and oil.
- In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
- Add carrots, pineapple, and pecans, if using, and mix again. Pour into prepared pans.
- Place both pans on the same oven rack and bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and place pans on wire racks. Let cool for 5 minutes and then remove from pans. Allow cake layers to cool completely on wire racks before frosting.
Make cream cheese frosting:
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
- Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
- Spread frosting between layers and on top and sides of cake. Garnish with crushed pecans if desired.
Notes
- Bring eggs to room temperature for a smoother batter.
- Use freshly grated nutmeg for more flavor.
- Don’t overmix the batter once the flour is added.
- Crushed pineapple gives the best texture—avoid chunks.
- Chill the cake before slicing for cleaner cuts.
- Room Temperature: Unfrosted cake layers can be wrapped and stored up to 2 days.
- Refrigerator: Frosted cake lasts up to 5 days in an airtight container.
- Freezer: Freeze unfrosted layers up to 1 month. Wrap tightly in plastic and foil.
Nutrition Information
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Calories
824kcal
(41%)
Carbohydrates
127g
(42%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Cholesterol
123mg
(41%)
Sodium
358mg
(15%)
Potassium
337mg
(10%)
Fiber
3g
(12%)
Sugar
98g
(196%)
Vitamin A
6187IU
(124%)
Vitamin C
5mg
(6%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 824 kcal
% Daily Value*
| Calories | 824kcal | 41% |
| Carbohydrates | 127g | 42% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 123mg | 41% |
| Sodium | 358mg | 15% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 98g | 196% |
| Vitamin A | 6187IU | 124% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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