Best 3 Davids Favorite Carrot Cake With Pineapple Cream Cheese Frosting Recipes

Calling all carrot cake enthusiasts! Get ready to embark on a culinary adventure with David's Favorite Carrot Cake, a delectable treat that promises to tantalize your taste buds. This moist and flavorful cake is adorned with pineapple chunks, adding a tropical twist to the classic recipe. The pièce de résistance is the luscious pineapple cream cheese frosting, a symphony of tangy and sweet flavors that will leave you craving for more.

If you're a fan of indulgent desserts, you'll fall head over heels for this carrot cake. The combination of tender cake, juicy pineapple, and velvety frosting creates an irresistible experience that will satisfy even the most discerning palate. Not only is this cake a feast for the senses, but it's also surprisingly easy to make. With step-by-step instructions and a detailed ingredient list, even novice bakers can whip up this culinary masterpiece in no time.

Beyond the classic carrot cake recipe, this article offers a treasure trove of additional variations to suit every taste. For those who prefer a gluten-free option, there's a dedicated recipe that uses almond flour and coconut flour to create a delicious and allergy-friendly cake. And if you're looking for a healthier take on this classic dessert, the article features a recipe that incorporates whole wheat flour and reduces the amount of sugar, resulting in a guilt-free indulgence.

Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone. With its detailed recipes, helpful tips, and mouthwatering photographs, it will guide you through the process of creating a carrot cake that will steal the show at any gathering. So, gather your ingredients, preheat your oven, and let's embark on this delectable adventure together!

Let's cook with our recipes!

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Carrot Cake with Pineapple Cream Cheese Frosting image

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Provided by Meghan Miller

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 10h5m

Yield 16

Number Of Ingredients 19

Ingredients

cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting image

Provided by Kardea Brown

Categories dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup vegetable oil
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins
3/4 cup chopped or whole walnuts
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup walnuts

Steps:

For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use fresh pineapple: Fresh pineapple adds a delicious tropical flavor to the cake. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
Grate the carrots finely: This will help them distribute evenly throughout the cake and prevent them from becoming too chunky.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting set properly.
Make the frosting ahead of time: The frosting can be made up to 2 days ahead of time and stored in the refrigerator. Bring it to room temperature before using.
Decorate the cake with your favorite toppings: Some popular options include chopped nuts, grated chocolate, or fresh fruit.

Conclusion:

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be decorated with your favorite toppings. The pineapple cream cheese frosting is a perfect complement to the carrot cake and adds a delicious tropical flavor.