|Pineapple Pecan Carrot Cake with Vanilla Buttercream Frosting|
This is probably my favorite version of carrot cake. It does not sway too far from a traditional recipe but does add some fresh golden pineapple for added moisture and outstanding flavor. The lightly toasted pecans pair perfectly with the spicy carrot cake too. You can use your favorite cream cheese icing to fill and cover this cake of course but just to change it up a little, some luscious vanilla buttercream frosting is also excellent on this scrumptious cake.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups grated carrots
- 1 cup fresh golden pineapple diced small (Use canned pineapple tidbits only if fresh is unavailable, roughly chopped and then pressed through a sieve to remove the excess liquid.)
- 1/2 cup chopped lightly toasted pecans
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
UPDATE: I received so many requests both on the site and on our Facebook page for the frosting recipe that I am adding it to the bottom of this post. I do like cream cheese frosting on carrot cake but I like this one best with a good buttercream frosting.
- 2 cups sugar
- 2/3 cup water
Combine and bring to a boil. Continue to
boil over medium heat without stirring until the mixture reaches 240 degrees on
a candy thermometer.
Meanwhile beat together to stiff peaks
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and
not the beaters. Continue beating the frosting for 10-15 minutes until the
meringue is completely cool. When completely cool, slowly begin to add, a few
tablespoons at a time
- 2 cups softened unsalted butter
Beat until smooth after each addition. When properly done, the texture of this frosting should resemble whipped cream. If storing in the fridge, you will want to bring the cake out to come up to room temperature before serving.
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