Tuesday, May 10, 2011

Grandma's Pineapple Carrot Cake

Not all special cakes are multi-tiered or fancy looking. Sometimes they come home-style in 9x13 inch cake pans with messy cream cheese frosting like this one from Abby Hicks at Tweedle Dee Design Co.

This pineapple carrot cake is American nostalgia and my personal pick for best tasting carrot cake. It’s got a lot of texture and moisture going on with pineapple, carrots, coconut and walnuts infiltrating the batter. As if that’s not enough, a buttery glaze soaks into the hot cake as soon is its pulled from the oven.

It also has a great story and family history. One than makes me wish I could walk into a New York diner for cup of tea, a slab of cake and conversation with friends.

Here's what Abby had to say, “One of my grandmothers owned a restaurant in New York, which I worked in as a teenager. She had an award-winning recipe for Pineapple Carrot Cake that people would come in for every Thursday. It is the most moist and delish carrot cake I have eaten in my 44 years! The secret to this incredible cake is a buttery toffee sauce that is poured over the cake as it comes out of the hot oven. When it cools and you top with a cream cheese frosting...every bite melts with buttery sweetness.”

After a pitch like that I had to give this a try. Now I'm trying not to eat the whole pan!

Grandma's Pineapple Carrot Cake
Printer Version
Laura’s notes: Like any good fruitcake the longer it sets the better it is. I think at three days this cake is amazing, so don’t be afraid to make it way ahead of time.

2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt

Sift dry ingredients together and set aside....

3 Eggs
3/4 Cup Oil
3/4 Cup Buttermilk
2 Cups Sugar
2 teaspoon vanilla

Mix well. Add the dry ingredients and mix well.

1 8 0z. can of crushed pineapple
2 cups shredded carrot
1 cup flaked coconut
1 cup chopped nuts

Add pineapple, coconut, carrot and nuts and mix well. Pour into a greased 9" x 13" glass cake pan and bake at 350 degrees for approximately 50 to 60 minutes or until a toothpick comes out clean. Prepare glaze....

Buttery Glaze
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 pound butter
1 tablespoon corn syrup
1 teaspoon vanilla

Combine all ingredients (in at least a 2 quart pot) and boil for 1 minute. Remove cake from oven and while hot, pour glaze over cake. Cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting
1/4 pound butter
1 8oz. package cream cheese
2 teaspoons vanilla
2 cups powdered sugar

Combine butter and cream cheese. Add vanilla, powdered sugar and beat until think and smooth. Frost over cooled cake.

Refrigerate cake until ready to serve.

Recipe via Abby Hicks. Picture by Laura Flowers.


Mari @ Once Upon a Plate said...

We just finished dinner Laura... you temptress you.
I want, I want. :) xo

Sue said...

Looks so classic~moist and dense, but the sauce makes it really unique! I'll have to try it, that's for sure:)

Chef E said...

Double Yummy!

Ali said...

What a yummy cake. I especially love the buttermilk glaze. That sounds awesome!

Truth be told, I never make layer cakes. All of mine are 9x13 hehe :)

Veronica said...

OMglaze, Laura, I've made this! Except I got it from Southern Living and it was written up differently, directing to be made in three 9" round pans for a three layer cake, but the ingredients are exactly the same. So I know how good this sucker is--it is mega rich and mega delish! And like you, I made it in advance--a whole five days before serving and it was still incredibly moist and fresh (and probably even better than the first day I made it)!

Tweetle Dee Design Co. said...

It is probably an old southern treat as grandma was from West Virginia...I still have the handwritten card that it was passed down with ...faded and stained with some of that yummy buttermilk glaze I'm sure. Glad you enjoyed it Laura!

Meg Luby said...

woooooooooooooooooooooow! i love pineapple and i love carrot... this seems like a match made in heaven. thanks for sharing, loves it :)
@ http://clutzycooking.blogspot.com

The Cooking Photographer said...

Veronica that's neat, because I'm going to make this into a three layer cake for my next Birthday. Yum!

Joanne said...

Not gonna lie, carrot cake is totally my favorite cake of all time. I'd have it over any other cake any day. Cream cheese frosting is a MUST of course and pineapple and coconut are added bonuses! Have to try this one!

La Bella Cooks said...

A delicious take on a classic with the addition of the pineapple and coconut. This looks divine!

Marianne said...

I sooo want to try out this recipe! Thanks for sharing :)

Levi said...

I was okay until I read "buttery glaze."
That's so unfair.

Ciao Chow Linda said...

That's similar to the carrot cake recipe I love, but never made it with that buttery glaze, which must take it over the top.

Xiaolu @ 6 Bittersweets said...

Wow I've never heard of a carrot cake with a buttery sauce. This sounds pretty great!

Miriam said...

Ooo, I love a good carrot cake, and I've never considered pouring a sauce on it fresh out of the oven! Your picture is mouthwatering :), Miriam@Meatless Meals For Meat Eaters

Desi said...

Your blog is so freakin cute! I saw your recipe featured over at These Chicks Cooked and had to stop by. I love the whole look of your blog, not to mention you've got a great recipe collection! I love love love carrot cake, and add pineapple and I'm hooked. I am your newest follower :)


The Cooking Photographer said...

Thank-you Desi!

Mary said...

This looks fantastic!! I have been looking for just the right carrot cake/pineapple cake recipe for ages. My fingers are crossed that this might be the one. Thanks!

Amy said...

First of all, awesome blog. I stumbled upon it and I'm glad I did. I tried out this recipe and it was so good, even though I didn't even get to the buttery glaze. The cake was very moist and had wonderful flavor and texture. I also made cupcakes out of the batter and baked it for about 23 minutes.

The icing was really great, and it was a basic cream cheese icing. One problem I have with the icing (not just this one but with all cream cheese icing in general) is that it's a bit "soft" and it will melt if leaving it outside. It's especially harder to pipe up on cupcakes. Anyone has a suggestion on how to make a more "firm up" icing? I don't want to put more sugar because it's already so sweet as it is.

Again, thank you for the awesome recipe.

The Cooking Photographer said...

I'm happy you made this cake too! The cream cheese frosting is very very soft, but if you want a stiff frosting just decrease the butter and cream cheese and add more powdered sugar. You can make it as stiff or as soft as you like that way.


Anonymous said...

Hi! I was wondering if made days in advance, do you refrigerate it or leave it out? thanks

The Cooking Photographer said...

Refrigerate it. It will stay fresh for nearly a week.


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