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 folks who normally shy away from carrot cake. It is much lighter and fluffier than most, and the frosting is out of this world. I have altered the amounts to make a large batch, plenty for frosting a layer cake. If you choose to make the 9x9x2 size I would halve the amounts and you will have plenty to just frost the top.
I have omitted the 1/2 cup of chopped pecans that Granny’s recipe says to stir into the frosting at the end. Partially because I am not a huge fan of pecans, and partially because it looks so much better when frosted with the creamy smooth perfection of a frosting without nuts. A better way to incorporate a little crunch would be to chop some walnuts or pecans fine and press them into the sides of the round cake.
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 to peek at the cake for at least 15 minutes, at which point you should rotate your cake pans. 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.
Carrot Pineapple Cake
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 2 eggs
- 1 cup shredded raw carrot
- 1/2 cup crushed pineapple in juice (do not drain)
- 1 teaspoon vanilla
- Preheat oven to 350° and grease and flour your cake pan(s).
- In mixing bowl stir together dry ingredients.
- Add oil, eggs, carrot, pineapple, and vanilla. Beat 2 minutes at medium speed.
- Bake for approximately 35 minutes for a 9x9x2 pan, 25 minutes for 2 8″ round cake pans.
- Cool for 10 minutes in the pan, then invert onto a wire rack and cool completely before frosting.
Cream Cheese Frosting
- 8 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla
- dash salt
- 5 cups powdered sugar sifted
- In mixing bowl with paddle attachment, cream together cream cheese and butter until well combined. Beat in vanilla and a dash of salt.
- Gradually add powered sugar at low speed. When all the sugar is added, increase speed to medium high and beat for several minutes.