This single layer simple carrot cake with pineapple is moist, light and perfectly suited for snacking. A flavorful vanilla and citrus spiked mascarpone icing crowns this carrot cake for a delicious and creamy finish! This recipe is vegetarian with a dairy free option.
How do you like your carrot cake? Multiple or single layer(s), with or without pineapple, with or without raisins, extra moist, dense, tons of carrots, pecans or walnuts, with or without coconut… the list goes on!
I love any kind of carrot cake as long as it’s moist with a hit of cinnamon. One thing we can all agree on is carrot cake is a classic loved by many. and for good reason!
With a super moist crumb, sweet carrots and a creamy and sweet icing, what’s not to love?
A Simple Carrot Cake
- 揭开所有目的面粉– for a tender crumb.
- Corn Starch– I include a tablespoon to lighten the cake’s texture.
- Cinnamon＆ 肉豆蔻 -offers a hint of spice and ties all the flavors together.
- 植物油– use melted coconut oil, or canola oil (as seen in this post), or other neutral vegetable oil.
- Brown Sugar– for an extra moist carrot cake and maple edge, it complements the carrots and pineapple beautifully.
- Eggs- 如果可能的话，大，牧草，有机。
- 萝卜- 在食品加工机或箱式磨料的小光栅侧的细磨机设置上。
- 坚果– toasted walnuts or pecans can be included, chopped fine.
- 菠萝– canned, crushed, and throughly drained. Save the juice for drinking or in smoothies. Pineapple helps make a super moist carrot cake!
The Easiest Mascarpone Icing
Mascarpone is a creamy, soft cheese perfectly suited for icing this simple carrot cake recipe. It has a silkier and softer texture than cream cheese with a little bit less tang. Because it’s so soft, I mix it in a bowl with a spatula, add vanilla beans, powdered sugar and orange zest. Talk about easy! This lightly sweetened icing is a creamy contrast to the carrot cake and it’s super simple to pull together.
How to Make this Simple Carrot Cake
新鲜的食材和一点点准备将ensure perfect carrot cake every time. In summary, here’s how to make this moist carrot cake with pineapple (see recipe card for details):
- Second, while the oven is preheating, toast the nuts.
- Fifth, in a medium bowl, whisk the flour and other dry ingredients together.
- 最后的, transfer the cake batter to the prepared pan and bake.
The cake is ready when a toothpick poked in the center comes out clean, it slightly springs back under gentle pressure at center, and the edges of the cake are just starting to pull away from the sides of the pan. It will be golden and slightly domed.
- Pan Equivalent:虽然我没有尝试过，但我的烘焙书告诉我，可以使用8×8平方的平底锅而不是这个配方的9英寸。烘烤约30-40分188Bet中国风钟的测试，以便在30分钟开始。
- 石油：If using solid coconut oil as opposed to canola, make sure it’s melted and warm to the touch just before mixing the ingredients. You’ll notice the batter will stiffen as all the ingredients are mixed. As the coconut oil cools, it solidifies, so the batter becomes stiff and heavy. Simply transfer the batter to the pan and using an offset spatula, spread it evenly, pressing the batter into the pan. Canola is liquid at room temperature so produces a looser batter (it’s pictured in this post). Either can be used in this recipe!
- Freezer Friendly?这潮湿的胡萝卜蛋糕结冰,冰or uniced. Simply allow the cake to cool completely, freeze the cake or individual pieces on a sheet pan and once frozen wrap snugly in plastic wrap or lidded storage container. Store in freezer then thaw at room temperature for about 2 hours before enjoying. If iced, take the plastic wrap off before thawing so the icing doesn’t stick.
More Cake Recipes to Love
For the Cake:
- 1C（127g）Shelled, Whole Pecans或核桃分开
- 1 1/4C (175g)揭开所有目的面粉
- 1TbsCorn Starch
- 1TSP.Baking Powder
- 1TSP.Ground Cinnamon
- 1/3C (65g)Dark Brown Sugarpacked
- 1/3C（75G）Granulated Cane Sugar
- 3/4C (150g)Canola Oil或融化的椰子油，温暖到触摸
- 2Large Eggs室内温度*
- 1/2C (130g)排水粉碎的菠萝通过抛光器按下通过
- 1 1/4C (160g)Packed Finely Shredded Carrotsfrom about 2 large carrots
For the Icing:
- 1/4C + 2 TBS（45g）Powdered Sugar
- Orange Zest如果你有它，那么两个大橙色。
For the Cake:
在侧面和底部彻底润滑A 9“X 2”（22×5cm）圆形饼干。用羊皮纸排列底部并润滑羊皮纸顶部。一定要好的角落！ Arrange an oven rack in the center of the oven. Preheat the oven to 350F (180C).
Place the nuts on a small sheet pan and put them in the oven while the oven is preheating. Toast the nuts for about 10-15 minutes, or until the nuts are fragrant and starting to turn slightly darker. Chop fine when cool. Scoop out 1/4 C (25g) for sprinkling on the top of the finished cake. Set aside.
In a medium mixing bowl, add the flour, corn starch, salt, baking powder, baking soda, cinnamon, and nutmeg. Whisk to combine. Set aside.
In a large mixing bowl, add the brown sugar and cane sugar, and whisk in the oil until ingredients are combined, about 30 seconds. Add the eggs and vanilla. Whisk until the ingredients are emulsified, about 20 seconds. Add the pineapple to the egg mixture and whisk until the pineapple is evenly distributed. Add the dry ingredients to the wet ingredients. Using a silicone spatula, gently mix until no flour streaks remain. If using coconut oil, the batter will start to stiffen at this point because the coconut oil is cooling (solidifying). Working quickly, fold in the shredded carrots and nuts. If using canola oil, the batter should be thick but loose and almost pourable. For coconut oil, the batter should be stiff and thick.
Transfer the cake batter to the cake pan and using an offset spatula, and smooth the batter into an even layer. If using coconut oil, spread the batter while pressing it into the pan. Tap the pan on the counter to disperse any air pockets.
Bake the cake for 30-40 minutes. The cake is ready when it's golden, a toothpick poked in the center comes out clean, the cake slightly springs back under gentle pressure at center, and the edges of the cake are just starting to pull away from the sides of the pan. 让蛋糕在锅中冷却20分钟的冷却组。将蛋糕转到板材或切割板上释放。如果需要，请稍微轻拍。如果它没有比拟，请通过在蛋糕的侧面沿着刀具伸出刀具，使边缘用配对刀具。然后翻转到冷却架上，使顶部显示出来。在结冰之前完全冷却（约2小时）。188Bet中国风
For the Icing:
虽然蛋糕冷却，在中等混合碗中，添加睫毛糖。将粉末糖筛分到碗中，加入香草豆和Zest。用硅胶刮刀搅拌刚刚结合，不要鞭子。它应该是柔软和可遍的。 Put a lid on the icing and store it in the fridge for at least 1 1/2 hours (up to two days), until you're ready to ice the cake. It will firm up a bit as it chills.
Ice the Cake:
因为睫毛膏需要冷藏，考虑如何/当你在结冰之前分享蛋糕。冰蛋糕需要在三个小时内冷藏。一个细蛋糕可以在室温下覆盖长达三天。 冰整个蛋糕：上ce the cake is cool and just before serving, take the icing from the fridge and spread it over the cake. Finish the cake with a sprinkle of the remaining finely chopped pecans or walnuts if desired. Share within three hours. Individual Pieces:一旦蛋糕凉爽，蛋糕切片并与寒冷的睫毛膏的玩货或露出蛋糕。 **查看切割清洁蛋糕边的尖端的食谱注意事项。
Room Temperature：在室温（70F或更小）的室温下涂上冰饼，长达三个小时。之后，将蛋糕存放在冰箱中，覆盖长达三天。在服用之前，将饼从冰箱中拉出并在室温下休息约30分钟，以使脂肪软化。188Bet中国风我在室温下储存了蛋糕超过24小时，对我们来说很好，但食品安全说奶酪应该出现不超过三个小时。 An uniced cake can be stored covered at room temperature for up to three days. To Freeze: This cake freezes beautifully, iced or uniced. Simply allow the cake to cool completely, ice the cake or not, then freeze individual pieces on a sheet pan. Once frozen wrap snugly in plastic wrap or or store in a lidded container. Store in freezer then thaw at room temperature for about two hours before enjoying. If iced, take the plastic wrap off before thawing so the icing doesn't stick. 我只测试了冻结的冰cake for up to two days. Uniced will freeze well for up to two weeks. Unwrap and thaw at room temperature, covered with a cake dome.