Pineapple Pecan Carrot Cake with Vanilla Buttercream Frosting
This pineapple pecan carrot cake is probably my favorite version of this classic dessert cake. It does not sway too far from a traditional recipe but does add some fresh golden pineapple for added moisture and outstanding flavor. The lightly toasted pecans pair perfectly with the spicy carrot cake too. You can use your favorite cream cheese icing to fill and cover this cake of course but just to change it up a little, some luscious vanilla buttercream frosting is also excellent on this scrumptious cake.
Ingredients
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¾ teaspoon freshly grated nutmeg
½ teaspoon salt
1½ cups sugar
1 cup vegetable oil
3 eggs lightly beaten
2 teaspoons vanilla extract
1½ cups grated carrots
1 cup fresh golden pineapple diced small (Use canned pineapple tidbits only if fresh is unavailable, roughly chopped and then pressed through a sieve to remove the excess liquid.)
½ cup chopped lightly toasted pecans
FOR THE BUTTERCREAM FROSTING
2 cups sugar
⅔ cup water
6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract
2 cups softened unsalted butter
Instructions
Grease and flour two 8 or 9 inch cake pans.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 30-35 minutes at 350 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean.
TO MAKE THE BUTTERCREAM FROSTING
Combine the sugar and water in a small saucepan and bring to a boil. Continue to
boil over medium heat without stirring until the mixture reaches 240 degrees on
a candy thermometer.
Meanwhile beat the egg whites, cream of tartar and vanilla extract together to stiff peaks with the whisk attachment on your mixer..
Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and
not the beaters.
Continue beating the frosting for 10-15 minutes until the
meringue is completely cool.
When completely cool, slowly begin to add a few tablespoons of the butter at a time, beating constantly.
Beat until smooth after each addition. When properly done, the texture of this frosting should resemble whipped cream. If storing in the fridge, you will want to bring the cake out to come up to room temperature before serving.
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