Ina Garten Pineapple Carrot Cake Recipe
This Ina Garten Pineapple Carrot Cake Recipe is rich, soft and full of flavor.It blends sweet carrots, juicy pineapple and warm spices perfectly.Many people love this cake for family events and holidays.
Ingredients
- All-purpose flour – 2 cups
- Baking soda – 2 teaspoons
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
- Ground cinnamon – 2 teaspoons
- Vegetable oil – 1 cup
- Granulated sugar – 1 cup
- Brown sugar – ½ cup
- Eggs – 3 large
- Vanilla extract – 2 teaspoons
- Grated carrots – 2 cups
- Crushed pineapple – 1 cup drained
- Chopped walnuts – ½ cup
- Cream cheese – 8 ounces
- Butter – ½ cup softened
- Powdered sugar – 3 cups
Instructions
Preheat the Oven
- Set your oven to 350°F. Grease the cake pan lightly. This helps the cake release easily.
Mix Dry Ingredients
- Add flour, baking soda, baking powder, salt and cinnamon into a bowl. Whisk until well mixed.
Mix Wet Ingredients
- In another bowl, whisk oil, sugars, eggs and vanilla. Mix until smooth and glossy.
Combine Wet and Dry
- Slowly add dry ingredients to wet mixture. Stir gently until just combined.
Add Carrots and Pineapple
- Fold in grated carrots and crushed pineapple carefully. Do not overmix the batter.
Add Nuts
- Stir in chopped walnuts evenly. This adds crunch and rich flavor.
Bake the Cake
- Pour batter into the pan. Bake for 40 minutes until a toothpick comes out clean.
Cool the Cake
- Let the cake cool fully before frosting. This prevents frosting from melting.
Make the Frosting
- Beat cream cheese and butter. Add powdered sugar slowly. Mix until smooth.
Frost and Serve
- Spread frosting evenly on cooled cake. Slice and enjoy.
Notes
- Always drain pineapple well
- Use fresh carrots for best taste
- Do not overmix the batter
- Let cake cool before frosting
- Use room temperature cream cheese