Do I have to remove the cake from the pan? Do NOT leave it in the fridge for longer than that, because it will dry the cake out. Place the wire rack on a large, rimmed baking sheet and transfer it to the refrigerator for 20 minutes. To make the 9×13-inch cake cool faster, let it cool in the baking pan for 5 to 10 minutes before inverting it onto a wire rack. If you prefer a cake that tastes closer to a spice cake with carrot and pineapple in it, you can add 1 teaspoon nutmeg, 1 teaspoon cloves, and 1 teaspoon allspice in addition to the cinnamon and ginger already called for in the recipe. Yes, we have successfully made this cake by substituting up to half of the oil with plain Greek yogurt or unsweetened applesauce. However, we prefer making this crushed pineapple carrot cake in a 9×13-inch pan because it’s just so much quicker and easier. There is enough frosting for either layer cake. Yes, this recipe can be converted to make a layer cake by using three 8-inch cake pans or two 9-inch cake pans. Can this recipe be used to make a layer cake? Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers. Out of baking soda or baking powder? You can make your own baking powder substitute or baking soda substitute in a pinch.I have tutorials on bringing eggs to room temperature as well as how to soften butter quickly. Room temperature eggs ensures that cake batter cooks evenly in the oven, and the room temperature butter makes for a smoother frosting. I suggest pouring the pineapple into a fine mesh sieve and letting it sit over your sink while you prepare the rest of the cake batter. You can grate the carrots by hand with a box grater, or you can grate them using a food processor. The pre-shredded carrots sold at the grocery store are fairly dry and won’t make for as moist and springy a carrot cake. Prefer less frosting? Use just half the recipe and freeze the remainder for a later date.

Salt, ground cinnamon, and ground gingerįor the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.This crushed pineapple carrot cake has two components: the cake itself and the vanilla cream cheese frosting. Food processor OR box grater - I suggest grating the carrots yourself using either the shredding disc that came with your food processor, or do it by hand using a box grater (it only takes about 5 minutes to do by hand).Vegetable peeler - The carrots must be peeled before being grated.If you don’t have a stand mixer, a large mixing bowl and a whisk will also work. Stand mixer - Makes preparing the cake batter and frosting easier.9×13-inch baking dish - I recommend spraying the pan with non-stick spray and lining the bottom with parchment paper.Measuring cups and spoons - A must for any baking recipe.This no-frills carrot cake is made in a 9×13-inch pan and there’s very little equipment you need otherwise. Love carrot cake but don’t want to make an entire cake? Make a batch of carrot cake pancakes to satisfy your carrot cake craving (for now, at least!). Make this ultra moist carrot cake for Easter, Mother’s Day, or any gathering you have coming up! There are no cake layers to assemble, no special ingredients, and no butter to melt. We actually call this our “24 Karat Cake” - but it’s not actually made with 24 carrots! It’s simply so good it’s worth its weight in gold.īest of all, this recipe is EASY. Our family’s go-to recipe for carrot cake is made with canned crushed pineapple, ground cinnamon and ginger, and it’s finished with a tangy cream cheese frosting.ĭuring college, I lived near my aunt, uncle, and cousins, and this pineapple carrot cake made frequent appearances on the dessert table on holidays and at Sunday dinners. This is the easiest Pineapple Carrot Cake ever! It’s made in a 9×13-inch pan so it can be taken to potlucks and barbecues, plus it feeds a crowd! Making Carrot Cake with Pineapple

Easy vanilla frosting recipe for cake