Moist Carrot Cake with Pineapple, Orange Syrup and Cream Cheese Frosting

Ingredients

• 3 medium carrots Carrots (finely grated)
• 2 cup All-Purpose Flour (sifted)
• 2 tsp Baking Powder (ensure fresh)
• 1 tsp Baking Soda (fresh)
• 1 pinch Salt (balances flavor)
• 1 cup Granulated Sugar (room temperature)
• 4 large Eggs (room temperature)
• 0.75 cup Vegetable Oil (neutral flavor)
• 1 tsp Vanilla Extract (pure)
• 1 cup Walnuts (finely chopped, toasted optional)
• 1 tsp Ground Cinnamon (freshly ground)
• 0.5 tsp Ground Nutmeg (freshly grated)
• 1 orange Orange Zest (fine zest)
• 0.5 cup Pineapple (finely chopped; canned or fresh)
• 2 tbsp Unsalted Butter (for greasing pans)
• 2 sheets Parchment Paper (cut to fit 8‑inch pans)
• 0.25 cup Orange Juice (freshly squeezed from the same orange)
• 2 tbsp White Sugar (for syrup) (regular granulated)
• 3.5 oz Unsalted Butter (for frosting) (softened, room temperature)
• 12 oz Cream Cheese (full‑fat, softened (e.g., Philadelphia))
• 1 cup Powdered Sugar (sifted)

Instructions

1. Grate Carrots

   Finely grate 3 medium carrots using a box grater or food processor. Set the grated carrots aside in a bowl.

   Time: PT5M

2. Sift Dry Ingredients

   In a large mixing bowl combine 2 cups all‑purpose flour, 2 tsp baking powder, 1 tsp baking soda, and a pinch of salt. Sift together to remove lumps.

   Time: PT3M

3. Beat Eggs and Sugar

   In a clean bowl add 1 cup granulated sugar and 4 room‑temperature eggs. Beat on medium speed for about 4 minutes until the mixture is light, pale, and slightly fluffy.

   Time: PT4M

4. Incorporate Oil and Vanilla

   Add 0.75 cup vegetable oil and 1 tsp vanilla extract to the egg‑sugar mixture. Gently fold with a spatula until just combined.

   Time: PT1M

5. Fold in Dry Ingredients

   Add the sifted dry ingredients to the batter in two batches, folding each batch gently with a spatula until just incorporated. Stop mixing as soon as no flour streaks remain.

   Time: PT3M

6. Prepare Carrot‑Walnut‑Spice‑Pineapple Mix

   In a separate bowl combine the grated carrots, 1 cup finely chopped walnuts, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, zest of 1 orange, and 0.5 cup finely chopped pineapple. Mix until evenly distributed.

   Time: PT5M

7. Combine Mix into Batter

   Add the carrot‑walnut‑spice‑pineapple mixture to the batter in two portions, gently folding each portion until just incorporated.

   Time: PT2M

8. Prepare Springform Pans

   Butter the bottom and sides of two 8‑inch springform pans generously. Line the bottom with parchment paper cut to fit.

   Time: PT2M

9. Portion and Smooth Batter

   Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to release air bubbles and smooth the tops with a spatula.

   Time: PT2M

10. Bake the Cakes

    Place the pans in a pre‑heated oven (320°F). Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT1H

    Temperature: 320°F

11. Cool and Release Cakes

    Allow the cakes to cool in the pans for 15 minutes. Then run a thin knife around the edges, remove the springform rings, peel off the parchment, and transfer the layers to cooling racks to cool completely.

    Time: PT15M

12. Make Orange Syrup

    Zest the orange, then juice it (about 0.25 cup). In a small saucepan combine 2 tbsp white sugar, orange zest, and orange juice. Heat over medium, stirring until sugar dissolves, then bring to a gentle boil and simmer 2–3 minutes. Strain through a fine‑mesh sieve into a clean container.

    Time: PT5M

13. Prepare Cream Cheese Frosting

    In a mixing bowl beat 3.5 oz softened butter on medium speed for 2–3 minutes until pale and fluffy. Add 12 oz softened cream cheese and beat on low for 2 minutes until smooth. Mix in 1 tsp vanilla extract. Gradually add 1 cup powdered sugar in batches, beating briefly after each addition, then increase to medium speed and beat another minute until light and airy.

    Time: PT8M

14. Assemble the Cake

    Place the first cake layer on a cake board. Brush generously with orange syrup. Spread a dollop of frosting over the layer, smoothing evenly. Place the second layer on top, repeat syrup brushing and frosting. Apply a thin crumb coat of frosting around the entire cake, chill 15 minutes, then finish with a smooth final layer of frosting.

    Time: PT5M

15. Optional Garnish and Chill

    Scatter additional chopped walnuts on top if desired. Refrigerate the assembled cake for at least 4 hours (or overnight) to let flavors meld and frosting set.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g