Have you ever noticed how the best recipes look like they have been through the ringer? When I look through my Granny’s recipe file, I know I had better try anything that is dog eared and covered in stains. After all, the more times you make something the more times you drop a bit of vanilla or butter on that card- sealing it with the mark of something truly tasty! Her Carrot Pineapple Cake is a great example of this, a well used recipe that delivers a dynamite dessert.
Every time I have made this cake it has been a big hit, even with those who normally shy away from carrot cake. It is much lighter and fluffier than most, and the frosting is out of this world. That is true for the gluten free version I am making here with King Arthur Gluten Free flour as well. I am a big fan of this flour as it is a 1:1 ratio as compared with regular wheat flour so requires no extra though process on my part. If you have anyone in your life who is sensitive to wheat give this flour a try!
Granny’s recipe is attached below, but like most of her recipes it is not super detailed. I would add that for all cakes it is important to make sure your oven is properly preheated and to try to get the batter evenly divided between your cake pans. It is also crucial that you do not open the oven for at least 15 minutes, at which point you should rotate your cake pans 180°. Once the cakes are beginning to turn golden start testing with a toothpick in the center to make sure they are done. You want the toothpick to come out almost clean with just a few crumbs attached. Cool the cakes 10 minutes in the pan then turn out onto wire racks to cool completely. Her original recipe calls for a 1/2 cup of chopped pecans added to the frosting, but I love the creamy smooth perfection of a frosting without nuts. I have used a thin layer of frosting on the sides and then pressed finely chopped pecans or walnuts into the sides. That is a nice way to add the nuts and solves the issue of there not being *quite* enough frosting for the sides. Most of the time, though, I just skip the nuts altogether and leave the sides naked.
Granny’s Carrot Pineapple Cake
Ingredients
- 1 1/2 cups All-Purpose Flour Or King Arthur Gluten Free flour blend
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2/3 cup neutral vegetable oil
- 2 eggs
- 1 cup shredded raw carrot
- 1/2 cup crushed pineapple in juice
- 1 tsp pure vanilla extract I prefer Nielsen Massey
Instructions
- Preheat oven to 350°. Grease cake pans and line bottoms with parchment paper.
- In bowl of stand mixer stir together dry ingredients.
- Add oil, eggs, carrot, pineapple, and vanilla. Beat with paddle attachment for 2 minutes at medium speed. Pour into prepared cake pans.
- Bake for 20-25 minutes for 2 8" cake pans, rotating pans after 15 minutes. Toothpick inserted into center of cake should come out with a few moist crumbs when cake is done.
- Cool 10 minutes in pan on wire rack, then turn out onto wire rack to cool completely before frosting.
Cream Cheese Frosting
Ingredients
- 4 oz cream cheese at room temperature
- 4 tbsp unsalted butter at room temperature
- 1 tsp pure vanilla extract I prefer Nielsen Massey
- 1 pinch salt
- 2 1/2 cups powdered sugar sifted
Instructions
- In mixing bowl with paddle attachment cream together cream cheese and butter until well combined. Beat in vanilla and salt.
- Gradually add powdered sugar beating at low speed. When all the sugar is added scrape down the sides and beat at medium high until light and fluffy, about 2 minutes.
Notes
I would love to know what you think if you try this cake! Drop me a line in the comments below and let me know what you think. Happy Baking!