Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
This is by far the best carrot cake — it is perfectly spiced, moist, and delicious topped with homemade cream cheese frosting. The cake gets extra sweetness from the addition of crushed pineapple to the batter.
Servings: 8 to 12 servings
Ingredients
Cake:
- 3 eggs
- 1 egg white
- 1¼ cups granulated sugar
- 1½ cups vegetable or canola oil
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1/2 cup crushed pineapple including the juice
- 2/3 cup crushed pecans optional
Cream cheese frosting:
- ½ cup unsalted butter softened
- 1 package cream cheese softened
- 1 teaspoon pure vanilla extract
- 4 cups confectioner’s sugar
- 2 to 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans.
- In a mixing bowl, combine eggs, egg white, sugar, and oil.
- In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
- Add carrots, pineapple, and pecans, if using, and mix again. Pour into prepared pans.
- Place both pans on the same oven rack and bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and place pans on wire racks. Let cool for 5 minutes and then remove from pans. Allow cake layers to cool completely on wire racks before frosting.
Make cream cheese frosting:
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
- Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
- Spread frosting between layers and on top and sides of cake. Garnish with crushed pecans if desired.
Notes
- Bring eggs to room temperature for a smoother batter.
- Use freshly grated nutmeg for more flavor.
- Don’t overmix the batter once the flour is added.
- Crushed pineapple gives the best texture—avoid chunks.
- Chill the cake before slicing for cleaner cuts.
- Room Temperature: Unfrosted cake layers can be wrapped and stored up to 2 days.
- Refrigerator: Frosted cake lasts up to 5 days in an airtight container.
- Freezer: Freeze unfrosted layers up to 1 month. Wrap tightly in plastic and foil.
Nutrition
Calories: 824kcal | Carbohydrates: 127g | Protein: 9g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 123mg | Sodium: 358mg | Potassium: 337mg | Fiber: 3g | Sugar: 98g | Vitamin A: 6187IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg