Desserts > Cakes > Layer Cakes > Carrot Cake Recipe

Spiced Carrot and Pineapple Layer Cake with Brown Butter Frosting

Elevate your carrot cake experience with this spiced version featuring crushed pineapple and a decadent brown butter frosting. The tangy pineapple adds moisture and a delightful twist to the classic flavor.

Prep Time
40 minutes
Cook Time
35-40 minutes
Servings
12
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt
  • 1 3/4 cups Granulated sugar
  • 3 large Eggs
  • 3/4 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 cup Crushed pineapple, drained
  • 2 cups Shredded carrots
  • 1/2 cup Chopped pecans or walnuts
  • 1 cup Unsalted butter
  • 4 cups Powdered sugar
  • 2-4 tablespoons Milk or cream
  • 1 teaspoon Vanilla extract

Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.

Combine Wet Ingredients

In a large bowl, whisk together the sugar, eggs, oil, and vanilla extract.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Add Pineapple, Carrots, and Nuts

Fold in the drained crushed pineapple, shredded carrots, and chopped nuts.

Bake

Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Make the Brown Butter Frosting

In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. Remove from heat and pour into a heatproof bowl to cool completely. Be careful not to burn the butter.

Finish the Frosting

In a large bowl, beat the cooled brown butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating on low speed until combined. Add the milk or cream and vanilla extract, and beat until smooth and creamy. Add more liquid if needed to reach desired consistency.

Assemble the Cake

Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread with brown butter frosting. Top with the second layer of cake. Frost the top and sides with the remaining frosting.

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FAQ

  • What if I don't have pineapple?

    While the pineapple adds a unique flavor and moisture, you can omit it. Consider adding extra carrots or applesauce for moisture.
  • Can I use a different nut?

    Yes, walnuts, pecans, or even chopped macadamia nuts would work well.
  • How do I tell when the butter is browned enough?

    Watch carefully! The butter will foam, then subside. Look for browned milk solids on the bottom of the pan and a nutty aroma. Remove from heat immediately once it reaches this stage.