Skip to content

Happy Holiday! Carrot Cake With Cream Cheese Frosting

aerial view

aerial view

Carrot cake is the quintessential Easter dessert, well maybe it is, but this is my first time making it for Easter. It’s a wonderful cake and although this is the first carrot cake I have made for Easter it is not my first carrot cake, it has however been a long time since I’ve made one. This recipe is one that I have used for many years. It’s from Nick Malgieri’s cookbook simply titled “Perfect Cakes”. This carrot cake is delicious, moist, and pretty much perfect. I love using pineapple in my carrot cake, something about that addition makes the cake absolutely wonderful. You of course must frost with cream cheese frosting, it’s imperative IMHO. The recipe is from Mr, Malgieri’s book but was written by Martha Turner from North Carolina. Going against everything I have been taught I am serving dessert first, the main dish is coming soon.

Martha Turners Carrot Cake

Makes one 9 inch double (or 8 inch triple) layer cake or 24 cupcakes

2 cups all purpose flour

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

1/2 tsp powdered ginger (I add this it’s not in the original recipe)

4 large eggs at room temperature

2 cups sugar

1 1/2 cup vegetable oil

2 cups grated carrot

1 8 oz can crushed pineapple with it’s juice

3/4 cup chopped pecans (optional)

Pre heat the oven to 325 degree’s. Butter or grease two 9 inch round cake pans or 3 8 inch round pans, line with parchment, grease again and dust with flour. Set aside.

Whisk together the flour, baking powder and soda, cinnamon and salt.

In stand mixer combine eggs and sugar beating briefly until light approximately 1 minute. slowely add the oil in a steady stream with mixer on, beat just until combined. Add the carrots and pineapple with the juice and mix to combine. Add the optional pecans stirring to mix them in. Scrape batter into prepared pans.

Bake for 45 minutes or until cake is golden brown, firm and toothpick inserted in center comes out clean.

Invert onto cooling rack and let cool completely before frosting the cake.

Carrot cake

Carrot cake

 

Cream Cheese Frosting

8 oz unsalted butter softened at room temperature

8 oz cream cheese at room temperature

3 1/2 cups powdered sugar

half and half or milk or cream added a tsp at a time until it reaches desired consistency. NOTE: When I frost my carrot cake with cream cheese frosting I use pineapple juice instead of milk or cream. 

Beat the butter and cream cheese until fluffy. Add the powdered sugar a cup at a time with a splash of cream or milk or for this cake pineapple juice. Frost the cake immediately.

Slice of cake

Slice of cake

Happy Easter

Happy Easter

 

 

83 Comments Post a comment
  1. Wonderful! Happy Easter 🙂

    April 5, 2015
  2. This looks so good. And it’s so pretty, too. You’re very talented Suzanne! Happy Easter!

    April 5, 2015
  3. This cake looks delicious Suzanne- Happy Easter 🙂

    April 5, 2015
  4. Life is too short, you have to eat dessert first 😀 The carrot cake looks wonderful, Suzanne! Happy Easter!!

    April 5, 2015
  5. Very interesting recipe Suzanne with pineapples and ginger included. Must add a wonderful flavor to the cake. On my list to try!

    April 5, 2015
    • It’s a really good carrot cake recipe. I like to add ginger even fresh ginger really is wonderful. Thanks Sonal.

      April 5, 2015
  6. The inclusion of pineapple in there must ensure the cake is moist. Don’t worry, I’m wearing a bib to collect the drool this week.
    xxx Massive Hugs Suzanne xxx

    April 5, 2015
    • Thank you David, You are so sweet, a really big hug to you my friend. Happy Easter.

      April 5, 2015
  7. Happy Easter! Looks and sounds divine!

    April 5, 2015
  8. Amazingly, I have not made a carrot cake in years – your post inspires me to do so! Happy Easter!!

    April 5, 2015
    • Neither had I, I love carrot cake but rarely make it. Hope you had a lovely day Liz, thank you.

      April 5, 2015
  9. Happy Easter!

    April 5, 2015
  10. Yum- my favorite cake! Happy Easter!

    April 5, 2015
  11. What a gorgeous cake, Suzanne! I like the swirling frosting. I do love cream cheese frosting. I’m not a carrot fan, but if anybody can make a truly delicious carrot cake i know it is you! I can see how the pineapple would balance other flavors and make this appealing to me. I’m ready to dig in! 😀 I hope you’ve had a very happy Easter. Huge hugs.

    April 5, 2015
    • I am funny about carrots, love them raw, love carrot juice but don’t try to get me to eat a cooked carrot, not happening. I pick them out of anything they are in if I can. Carrot cake however is different that I gladly eat. Thanks so much Teagan, I hope you had a wonderful day. One day we will meet and enjoy a meal together.

      April 5, 2015
  12. Carrot cake is my absolute favorite cake of all cakes. I even had it for my birthday party last year! I never thought about it, but of COURSE, it’s PERFECT for Easter 🙂

    April 5, 2015
    • I never thought of carrot cake for Easter at all, it was always berries or something lemon, Thanks Susan hope you all had a great day,

      April 5, 2015
  13. Mmmm, carrot cake is the best! I love the notion of adding pineapple. I hope you are having a lovely Easter. 😉

    April 5, 2015
    • I hope you are too, thank you so much. Pineapple is so good in carrot cake.

      April 5, 2015
  14. Yes please!

    April 5, 2015
  15. I am always happy to eat carrot cake 😀

    Happy Easter!
    Choc Chip Uru

    April 5, 2015
  16. Happy easter to you too!! This looks like a terrific way to celebrate 🙂

    April 5, 2015
  17. It looks amazing! Happy Easter Suzanne!

    April 5, 2015
  18. Oh yea Suzanne!! Looks wonderful…:) Happy Easter to you!!!

    April 5, 2015
    • Thanks Michael, my carrot cake would have been right at home with your gorgeous confections.

      April 6, 2015
  19. I’m a fan of carrot cake with cream cheese frosting and yours looks fantastic. What a cute picture with Izzy, Happy Easter Suzanne.

    April 5, 2015
    • Thank you me too Carrot cake is so good and I think cream cheese frosting should be mandatory, LOL. Thanks again.

      April 6, 2015
  20. This really does look like the perfect classic Carrot Cake Suzanne! I haven’t made one in years, but I know now where to come to look for the recipe in future. Thanks for sharing and I hope you had a lovely Easter weekend.

    April 5, 2015
    • I hadn’t made a carrot cake in about 5 years I think. Thats terrible, I really love it and can’t understand why I don’t make it more often. Thanks so much Margot.

      April 6, 2015
  21. Oh, Suzanne this looks excellent and so delicious, Happy Easter 🙂

    April 6, 2015
  22. Gorgeous cake!! Happy Easter 🙂

    April 6, 2015
  23. Delicious Suzanne!!! My Mom puts crushed pineapple in her recipe too 🙂

    April 6, 2015
  24. Liz #

    oh yum! Good call on carrot cake being perfect for Easter. Like how you made the frosting swirly 🙂 And those eggs!!!

    April 6, 2015
    • Thank you so much Liz, the cake was wonderful, so light and delicious. The eggs were a gift from my friend, they are French chocolate and are so delicious I almost don’t want to eat them they are so pretty.

      April 6, 2015
  25. What a wonderful Easter dessert, Suzanne: I love carrot cake! 🙂
    Hope you spent an enjoyable Easter holiday.

    April 6, 2015
    • Thanks so much Stefano, hope you and the family had a wonderful Easter too!!

      April 6, 2015
  26. Oooo pineapple and ginger- never thought of teaming then together- fabulous cake…. happy easter Suzanne. ..

    April 6, 2015
    • Thank you Chitra and the same to you. I thought that the addition of ginger would be really good with both the carrots and pineapple. It did taste really nice.

      April 6, 2015
  27. Your carrot cake looks delicious! That is one of my favorite desserts. Beautiful pictures, too! Hope you had a great day!

    April 6, 2015
  28. What a gorgeous looking cake, Suzanne! Hope you had a wonderful Easter! 🙂

    April 6, 2015
  29. Beautiful cake, Suzanne. I really like the addition of both pineapple and pecans. IMHO, I think cream cheese frosting is imperative. 🙂

    April 6, 2015
    • Exactly, must have cream cheese frosting. Thanks Fae.

      April 6, 2015
      • I made this cake exactly per your recipe (w/o the ginger) for my party last night. Everybody loved it! So moist, not too sweet and perfect! Thank you! ❤

        April 9, 2015
      • I am so honored and thrilled that you gave this recipe a try and am happy you and your guests enjoyed. Thank you so much.

        April 9, 2015
  30. I must say I never thought of carrot cake for Easter but it truly is a fitting thing to have. When I make carrot cake, I always make a mini dog-friendly version alongside (Ginger’s favorite.

    Happy Easter!

    April 6, 2015
  31. Along with chocolate cake, carrot cake is my absolute favourite. And of course yours looks soooo delicious. I particularly love the frosting – great idea to add pineapple juice. I’m drooling. 🙂

    April 7, 2015
    • Thank you so much. It is so moist and delicious and yes the pineapple juice in the frosting is wonderful too!!

      April 7, 2015
  32. I could eat carrot cake til the cows come home! Mamma mia. I prefer mine without pineapple but overall, it’s one of my favorite desserts!

    April 7, 2015
    • I love it too but rarely make it, it’s an easy cake to make. Thanks so much Em.

      April 7, 2015
  33. What a beautiful cake! I would spend good money to buy a cake that looks like this! It looks divine.

    April 8, 2015
  34. Carrot cake definitely seems a good dessert for Easter but I don’t know if we have ever had it for it. I do not think we have a traditional dessert in my family. Regardless, this looks yummy! I love the pretty eggs next to it in the picture!

    April 8, 2015
    • Thank you so much. I never tasted carrot cake growing up. My Mom always made an Italian Ricotta Cheesecake for Easter, that was our tradition. I don’t have one, just decided to give this a go this year and it was really good.

      April 8, 2015
      • Italian Ricotta Cheesecake sounds yummy!! 😀

        April 9, 2015
      • Loved my Moms Ricotta cheesecake.

        April 9, 2015
  35. this looks really wonderful, my brother in law is a carrot cake lover and although he is used to traditional style it would be interesting to see how he likes your version with pineapple, looks divine!

    April 9, 2015
    • I am not an expert on carrot cake, not by a long shot but I thought it was usual to have pineapple in the cake. I had no idea. It is wonderful and makes the cake so moist and if you love pineapple like I do you will really like the addition. Thank you so much,

      April 9, 2015
  36. OMG! This cake looks so good….

    April 9, 2015
  37. Yummy… my most favorite cake of all. 😛 Love that you didn’t skimp on the frosting between the layers! Great idea to add ginger…I never thought to add it to mine, though it’s such a natural spice with carrots. Beautiful swirled top on the cake too!

    April 14, 2015
    • Thank you, I don’t skimp on frosting, especially cream cheese with carrot cake, LOL. Thank you so much, yes the ginger and carrots is a great combination, love carrot ginger soup or juice.

      April 14, 2015
  38. gorgeous cake Suzanne!

    April 14, 2015

Trackbacks & Pingbacks

  1. Carrot Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: