Carrot Cake with Lemon Cream Cheese Frosting
Carrot Cake with Pineapple and Coconut - this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. Topped with a homemade lemon cream cheese frosting, this cake holds up extremely well and can be easily prepared in advance for Easter weekend or year round celebrations. Note: Pulsing the drained crushed pineapple creates a smoother texture and ensures that the pineapple (and the added moisture it provides) distributes evenly throughout the cake batter without resulting in a coarser cake texture. You'll need just under one (20-ounce) can of crushed pineapple, in pineapple juice, for the quality outlined in this recipe.
Equipment
- Williams Sonoma Goldtouch® 8-Inch Nonstick Round Cake Pan
- Magimix Food Processor
Ingredients
For the Carrot Cake:
- 2 cups (260g) Bob's Red Mill Organic Unbleached All Purpose Flour
- 1¾ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon kosher salt
- 1¼ cups (250g) granulated sugar
- zest of 1 lemon
- 4 large eggs room temperature
- ½ cup (120 mL) avocado or vegetable oil
- 1 cup (225g) drained canned crushed pineapple, then pulsed in food processor until it reaches the consistency of thick applesauce *you will need just under one (20-ounce) can
- 2 teaspoons pure vanilla extract
- 2½ cups (315g) finely grated carrot (about 5-6 large peeled carrots) I use my food processor grating blade to grate, then pulse the grated carrots in a food processor to get a finer grind
- ½ cup (50g) Bob's Red Mill unsweetened shredded coconut
For the Lemon Cream Cheese Frosting:
- 8 ounces (224g) full-fat block cream cheese softened to room temperature
- ¾ cup (6 oz; 170g) unsalted butter softened to room temperature
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 2¼ cups (270g) powdered sugar sifted to remove any lumps
For Garnishing:
- toasted pecans (optional) coarsely chopped
Instructions
- Baking Note: Please take note of the preparation methods for the crushed pineapple and grated carrot listed in the ingredient list above and note section below before moving forward with this recipe.
- Prepare the cake: Preheat your oven to 350°F (180°C) with a rack in the center position. Grease two 8-inch (20cm) cake pans with baking spray, line with a parchment paper round, and set aside.
- In a medium mixing bowl, whisk together the unbleached all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
- In a large mixing bowl, combine the sugar and lemon zest. Using your fingertips, rub the lemon zest into the sugar until it is moist and fragrant. Add the eggs, avocado (or vegetable) oil, puréed crushed pineapple, and vanilla extract, and whisk until smooth and thick.
- Add the dry flour mixture to the wet ingredients in two additions, and combine with a stiff whisk until the flour has just absorbed and no dry bits are visible. Fold in the grated carrot and unsweetened shredded coconut with a spatula, being careful to avoid over mixing.
- Distribute the batter evenly among the greased cake pans, and smooth the top of the batter with an offset spatula. Bake for 32 to 38 minutes, or until the cake is golden brown in color, the sides are just beginning to pull away from the edges of the pan, and a toothpick inserted in center comes out clean.
- Allow the cakes to cool in the pan on a cooling rack for about 10 minutes. Carefully invert the cakes onto the cooling rack, remove the parchment paper, and invert once more so that the top of each cake layer is facing upward. Allow the cake layers to cool completely before frosting. *Note: If preparing the cake layers ahead, allow them to cool completely, then wrap each layer tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
- Prepare the cream cheese frosting: Place the cream cheese, unsalted butter, salt, vanilla extract, and lemon zest in the bowl of a stand mixer, fitted with a paddle attachment. Beat over medium-high speed until smooth and creamy, about 30 second to 1 minute.
- Over low speed, slowly add the sifted powdered sugar. Once the sugar has mostly been absorbed, increase the mixer speed to medium-high and beat until smooth and fluffy, about 1 minute or so. Scrape down the bottom of the bowl with a spatula once or twice throughout the process to ensure all of the ingredients have incorporated fully.
- Assemble the cake: Pick the sturdiest cake layer as the bottom of your cake, and place on a cake stand or cake board. Evenly spread cream cheese frosting on top of the first cake layer; then gently place the remaining cake layer on top. Spread frosting on the top layer, using a small offset spatula to create little swooshes in the frosting. Note: The cream cheese frosting recipe makes enough for you to frost the tops, as well as the sides of this cake - you can also choose to leave the sides of my cake naked (as the cake itself is very moist and can hold up to this).
- Garnish the cake with chopped toasted pecans, as desired. Slice with a sharp knife and serve. If prepping ahead (recommended), cover and refrigerate for up to 2 days. The cake will be best served within a day or so of baking, but due to its high moisture level, holds up extremely well and still tastes very good up to 3 to 5 days after baking. Note: If making ahead, I like to remove the cake from the refrigerator about 30 minutes or so before serving. I prefer the carrot cake and cream cheese frosting when it has a slight chill.
Video
Tips for Success:
- Pulsing the drained crushed pineapple creates a smoother texture and ensures that the pineapple (and the added moisture it provides) distributes evenly throughout the cake batter without resulting in a coarser cake texture. You'll need just under one (20-ounce) can of crushed pineapple, in pineapple juice, for the quality outlined in this recipe.
- For the best texture, I recommend grating your carrots with the grating blade of a large food processor (or box grater) and then pulsing the grated carrot in the food processor bowl to create a more fine grind.
- If preparing the cake layers ahead, allow them to cool completely, then wrap each layer tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months, allowing the cake to thaw at room temperature for 12 to 24 hours before assembling. The cake will be best served within a day or so of baking, but due to its high moisture level, holds up extremely well and still tastes very good up to 3 to 5 days after baking.
Serving: 1serving, Calories: 461kcal, Carbohydrates: 47g, Protein: 8g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 9g, Cholesterol: 122mg, Sodium: 424mg, Fiber: 5g, Sugar: 20g