Tuesday, March 19, 2013

Pineapple Pecan Carrot Cake



Less than two weeks until Easter - yikes! It feels like I was just putting Christmas decorations away. I remember growing up we always looked forward to buying new springy Easter dresses for church and then freezing in them the minute we walked outside! Anyone else feel like by the time Easter rolls around, we should be in short sleeves and cute sandals? 

This cake is absolutely perfect for Easter. It's chock full of carrots, raisins, pecans, with a punch of sweet pineapple. Typically cream cheese frosting pairs great with carrot cake, but I made the right call just making a simple buttercream to top. This cake is packed with flavor and a heavy cream cheese icing is just not necessary! I got all fancy for you and just slapped the frosting right on top with some springy sprinkles. Ha! I'd love to take a cake decorating class someday, but for now I'm going with the simple look. Enjoy!


Pineapple Pecan Carrot Cake
adapted from All Recipes

6 cups grated carrots (this was about 2lb for me)
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cup sugar
1 cup oil (feel free to substitute applesauce)
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup chopped pecans

For buttercream frosting:
1 cup butter, softened (do not soften in microwave)
3 cups confectioners sugar
1/4 teaspoon salt
2 tablespoons milk


Grate carrots in food processor and place in large mixing bowl. Add brown sugar and stir to coat, set aside for one hour. In a separate bowl, beat eggs slightly. Then add in sugar, oil, and vanilla, beating well after each addition. Stir in drained pineapple and raisins. Sift together flour, baking soda, salt and cinnamon. Stir into wet mixture until moistened. Drain liquid from carrots and add to batter along with pecans. Stir until well combined. Pour batter into a greased 9x13 pan. Bake at 350 for 45-50 minutes. Cool completely.

For frosting, beat butter with a mixer for one minute. Turn mixer on low speed and gradually add powdered sugar. Increase to medium speed, add salt and milk, and beat for 3 minutes. Spread on cooled cake.



While I haven't tried it, this recipe should make enough for three round cake pans instead of the 9x13 pan I used. This is a real winner for Easter, yum!

This post is part of the Iron Chef Mom challenge! Our secret ingredient this week is CARROTS so head on over to I Should Be Mopping The Floor to enter your carrot recipe and snag some great recipes. Have Fun!





Linking up to these fabulous parties. Check them out!

21 comments:

  1. I love carrot cake! What a great idea to make it at Easter, of course!! :) your recipe looks delicious with the pineapple!
    Blessings,
    Leslie

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  2. My family loves carrot cake but I've never tried with pineapple
    It sounds wonderful and I can't wait to try
    Thanks for sharing!

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  3. Carrot cake with sprinkles? Yes, yes, yes! Sprinkles make everything better. I don't know that I've ever eaten carrot cake with pineapple in it - sound delicious!

    I'd be thrilled if you'd link up at this week's Off the Hook!

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  4. Hi Kelly,
    I love this cake, it looks so moist with lots of goodies! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. never heard of anything like this before but it sure does sound nice

    I would love it if you could share this on my link party ~ Serenity Saturday

    Natasha @ www.serenityyou.com

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  6. Oh...that is why I am seeing so many carrot cakes!! Iron Chef Mom! YUMMY!!!

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  7. This makes me salivate.....
    I would love if you link this to my Link party on Monday!
    XOXO
    Isabelle

    http://lechateaudesfleurs.blogspot.com

    ReplyDelete
  8. Oh wow this looks great! Thanks for sharing it in The Mommy Club. I'm featuring you today at 1130 on my https://www.facebook.com/HowToMealPlan page. Delish!! Crystal & Co

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  9. Oh my goodnes, this looks delicious!

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  10. Featuring you on Thursday! Thanks for sharing at Pinworthy Projects!

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  11. This is a great recipe, Kelly! Love, love pineapple and the cake looks so moist :-) Thank you for sharing at ALL MY BLOGGY FRIENDS !

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  12. Thanks for sharing this last week on Thrifty Thursday! You are one of my features this week - hope you'll come back tomorrow and share another creation!

    Krysta @ KrystaSteen.com

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  13. I adore Carrot Cake! Thanks for sharing at Show Me Your Plaid Monday's!

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  14. Thank you so much for sharing this in the Crafty Showcase! We are featuring you in a Last Minute Easter Recipe Round up!! This looks AMAZING woman!!!

    Have a super week. Here is your feature http://bowdabrablog.com/2013/03/26/last-minute-creative-easter-dinner-recipes/

    See you this weekend for a new Crafty Showcase!
    Susie @Bowdabra

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  15. Yum, this sounds simply amazing! I'm pinning this now! And thanks so much for sharing it at my party!

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  16. The recipe for this Pineapple Pecan cake looks so delicious! Thanks for linking up this post to The Best Blog Recipe’s Weekend re-Treat #9!

    I know I’m running a little bit behind in pinning but I wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here.

    Hope to see you link up again at the party this weekend! It just went live on the blog not too long ago 

    Shauna
    http://thebestblogrecipes.blogspot.com/
    http://ready2loseweight.blogspot.com/

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  17. Okay, I NEED a piece of that!!

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  18. That looks wonderful! Thanks so much for joining me at Two-Cup Tuesday at Pint Sized Baker. I hope to see ya again tomorrow night.

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  19. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

    ReplyDelete
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