Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
User Reviews
5
Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
Description
Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria) combines grated carrots and crushed pineapple into a batter spiced with cinnamon and nutmeg and baked into two round layers. The pineapple juice adds moisture while the optional pecans provide a textural contrast within the soft cake. The cream cheese frosting, made by blending butter, softened cream cheese, vanilla, and confectioners’ sugar, is spread between the layers and on the exterior, creating a tangy and rich finish that complements the sweetness of the cake. Cooling the layers thoroughly before frosting helps maintain structure.
This cake pairs well with coffee or tea and can be a centerpiece at birthdays or gatherings. The balance of spices with the fruity pineapple and creamy frosting offers a pleasant variation on classic carrot cake.
For storage, unfrosted layers wrap well for up to two days at room temperature, frostings keep the cake for up to five days refrigerated, and unfrosted layers freeze for up to a month. Using room temperature eggs and freshly grated nutmeg enhances the batter’s smoothness and flavor. Chilling the cake before slicing results in cleaner pieces.
Ingredients
Cake:
- 3 egg
- 1 egg white
- 1¼ cups granulated sugar
- 1½ cups vegetable oil 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 carrot grated
- 1/2 cup pineapple crushed, including the juice
- 2/3 cup pecan optional, crushed
Cream cheese frosting:
- ½ cup butter softened, unsalted
- 1 package cream cheese softened
- 1 teaspoon vanilla extract pure
- 4 cups confectioners' sugar
- 2 to 3 tablespoons milk
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 before mixing for smoother batter.
- Use crushed pineapple (including juice) to improve cake texture; avoid large chunks.
- Do not overmix after adding flour to preserve crumb structure.
- Chill the frosted cake before slicing to get neater pieces.
- Store unfrosted layers wrapped at room temperature for up to 2 days or freeze up to 1 month; frosted cake keeps in fridge up to 5 days.
- Freshly grate nutmeg to enhance flavor when possible.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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