This is one show stopper of a cake! It takes some time with cooling the cake and filling but it’s so worth it! Let me give you the run down. Carrot cake with freshly shredded carrots, pecans and coconut, filled with a creamy pineapple layer and all covered in cream cheese frosting. Piped in swirls using a Wilton 1M piping tip.
I made this for my parents 41st Anniversary last week and my first thought was I hope I get a piece! How do you casually ask for something back that you’re giving as a gift? Fear not, my mom gave me a big slab to take home the next day. Phew!
The cake can be made in stages to make it less daunting. I often make the pineapple filling ahead of time and just keep it in the fridge over night.
The frosting whips up in no time with only four ingredients. This one’s up there with my favorite chocolate frosting.
- 2 cups sugar
- ½ cup vegetable oil
- ¼ cup apple sauce
- 3 eggs
- ¾ cup buttermilk
- 1 tsp vanilla
- 2 cups finely grated carrots
- 1 cup flaked coconut
- 15 oz can crushed pineapple, drained well
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1½ tsp salt
- 1 cup chopped pecans
- 15 oz can crushed pineapple with juice
- ¾ cup sugar
- ⅓ cup butter
- 6 tbsp. flour
- ½ cup butter, softened
- 8 oz cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar
- Preheat the oven to 350 degrees and line two 9 inch cake pans with parchment in the bottom. Coat them both lightly with cooking spray.
- Combine the ingredients from sugar to drained pineapple and mix until fully combined.
- Stir in the flour, baking soda, cinnamon and salt then fold in the pecans.
- Pour batter evenly in the pans and bake for 50-55 minutes or until a toothpick comes out clean.
- Cool completely before filling and frosting.
- Whisk the filling ingredients in a sauce pan over medium heat until it starts to bubble. Turn the heat off and cool completely in the fridge before layering in the middle of the cake.
- Combine the butter and cream cheese until light and fluffy. Add the vanilla and mix again. Slowly add the powdered sugar a cup at a time until fully incorporated. Frost the cake as desired.