Carrot Cake with Pineapple Cream Cheese Frosting

It has been so difficult to get to posting the past couple of weeks, but I really wanted to get this post out. If you like carrot cake, you’re gonna love this one. It is a classic carrot cake with a bit of a twist – the addition of pistachios in the cake and pineapple in the traditional cream cheese frosting. One of the main concerns about carrot cake is moistness. I like my carrot cake moist, like a really good red velvet cake, but at the same time I like the cake to have that rustic texture. This recipe does not disappoint.

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I will have to warn you, a slice of this cake can will ruin progress on your fitness program, but it is sooooooo worth it!

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Recipe after the jump.

Carrot Cake with Pineapple Cream Cheese Frosting


For the cake:
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp chai* spice blend
1 tsp cinnamon
½ tsp table salt
3 eggs
1 ½ cups granulated sugar
½ cup packed dark brown sugar
1 tsp vanilla extract
1 cup vegetable oil
3 cups shredded carrots
¼ cup chopped pistachios
½ cup buttermilk

*You can substitute ¼ tsp each ground cardamom, cloves, ginger, and nutmeg for the chai spice blend.

For the frosting:
2 packages cream cheese at room temperature (16 oz. total)
8 tbsp. unsalted butter at room temperature
5 tbsp. pineapple juice
8 cups sifted powdered sugar
½ cup ground pistachios (optional)

1. Preheat oven to 350 degrees-f . Line 3 9-inch cake pans with parchment circles; coat with nonstick spray.

2. Whisk together flour, baking soda, baking powder, chai spice blend, cinnamon and salt; set aside.

3. Cream together eggs, sugars and vanilla in a large bowl with an electric mixer on high speed until mixture forms ribbons, 5-7 minutes. Slowly drizzle in oil while continuing to mix until oil is incorporated. Stir in carrots and ¼ cup chopped pistachios.

4. Fold half of flour mixture into creamed mixture. Once flour mixture is nearly incorporated, stir in buttermilk. Fold in remaining flour mixture until batter is blended.

5. Divide batter evenly between cake pans. Bake cakes until toothpick inserted in centers comes out clean, about 35-40 minutes. Transfer cakes in pans to rack; cool 10 minutes. Remove cakes from pans and cool completely.

6. Beat together cream cheese, butter and pineapple juice for frosting in a large bowl with a mixer until ingredients are combined. Mix in powdered sugar 1 cup at a time, scraping sides of bowl after each addition, until sugar is fully incorporated. Beat frosting until light and fluffy.

7. To frost cake, place one cake layer topside down; spread frosting to edges. Top with a cake layer and more frosting; stack final cake layer on top. Spread frosting onto sides, and garnish with ground pistachios.