Get ready to experience a dessert that's about to revolutionize your baking game! This Carrot Pineapple Cake with Apricot Cream Frosting isn't just another ordinary cake - it's a magical fusion of sweet, tangy, and incredibly moist flavors that will make your taste buds dance with joy. Imagine a dessert so irresistible that it transforms ordinary moments into extraordinary memories, with each bite promising a perfect balance of tropical pineapple, warm cinnamon, and creamy apricot goodness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup apricot preserves
- 1 cup cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the grated carrots, crushed pineapple, and sugar. Mix well until the sugar is evenly distributed.
- Add the vegetable oil and eggs to the carrot and pineapple mixture. Beat the ingredients together until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the apricot cream frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the apricot preserves to the cream cheese and mix until well combined and fluffy. Adjust the consistency if necessary by adding a little more cream cheese or preserves.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of apricot cream frosting on top of the first layer.
- Carefully place the second layer on top of the frosted layer. Use the remaining apricot cream frosting to frost the top and sides of the cake.
- For a decorative touch, you can garnish the cake with additional grated carrots, pineapple chunks, or a sprinkle of cinnamon if desired.
- Slice the cake into 12 servings and enjoy your delicious Carrot Pineapple Cake with Apricot Cream Frosting!
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter - gentle folding helps maintain the cake's tender texture.
- Make sure to drain the pineapple completely to prevent excess moisture in the cake.
- For extra moisture, you can add a tablespoon of vanilla extract to the wet ingredients.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- Use a offset spatula for smooth, professional-looking frosting application.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 75mg
