Paula Deen Carrot Cake With Pineapple Recipe
Are you looking for a moist dessert? The Paula Deen Carrot Cake With Pineapple Recipe is perfect.
Equipment
- Large mixing bowl
- Electric hand mixer
- Cake Pans
- Parchment paper
- Measuring cups
- Measuring spoons
- Rubber spatula
- Wire cooling rack
- Offset spatula
Ingredients
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 3 Fresh Eggs
- 1 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 cups Grated Carrots
- 1 cup Crushed Pineapple
- 1 cup Chopped Pecans
- 8 oz Cream Cheese
- 1/2 cup Butter
- 4 cups Powdered Sugar
Instructions
- Preheat your oven: Set it to 350 degrees. Grease your cake pans well.
- Mix dry ingredients: Whisk flour, sugar, and baking soda. Add cinnamon and salt.
- Combine wet ingredients: Beat eggs and oil in a bowl. Add the vanilla extract.
- Merge the mixtures: Slowly pour wet into dry ingredients. Stir until just combined.
- Add the stars: Fold in carrots and crushed pineapple. Do not overmix the batter.
- Add the crunch: Toss in the chopped pecans now. Stir them in gently.
- Bake the layers: Pour batter into the prepared pans. Bake for thirty-five minutes.
- Test the cake: Insert a toothpick in the center. It should come out clean.
- Cool the cake: Let it sit for ten minutes. Then move to a rack.
- Make the frosting: Beat cream cheese and butter together. Add powdered sugar slowly.
- Frost the cake: Spread frosting between the cake layers. Cover the top and sides.
Notes
➔ Use fresh carrots for the best moisture.
➔ Drain the pineapple juice before adding fruit.
➔ Room temperature eggs blend much better.
➔ Do not over-bake the cake layers.
➔ Cool the cake completely before frosting it.
➔ Use full-fat cream cheese for thick icing.
➔ Sift the powdered sugar to avoid lumps.
➔ Toast the pecans for extra deep flavor.