Carrot Cake with White Chocolate and Pineapple Icing



Carrot Cake with White Chocolate & Pineapple Icing 

love good carrot cake. It’s the type of dessert goes well with absolutely every occasion. It’s often a hit or miss dessert. At long last I have the perfect recipe for a rustic carrot cake with white chocolate and pineapple icing.

Just before my second daughter Sophia was born, my mother sent me an incredible recipe for this tasty dessert. Over the last three years we’ve played with the ingredients a bit and come up with our version of a Rustic Carrot Cake with White Chocolate and Pineapple Icing.

I use three cake pans, because I think the thin layers look more elegant than two. I’m also the kind of person who takes the bottom half of the cupcake and places it on top of the icing to keep the cake to icing ratio more balanced. The same principle applies here. Using more layers keeps the icing from tasting too sweet and the cake from becoming too dry.


Carrot Cake with White Chocolate and Pineapple Icing
A recipe for a delicious rustic Carrot Cake with White Chocolate and Pineapple Icing.
Cuisine: American
Recipe type: Carrot Cake
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • Carrot Cake
  • 4 eggs
  • 1⅓ cups vegetable oil
  • 2¼ cups sugar
  • 2¼ cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 4 cups finely chopped carrots
  • ¾ cup chopped walnuts
  • 1 cup crushed pineapple, drain well
  • White Chocolate & Pineapple Cream Cheese Icing
  • 16 ounces cream cheese
  • 8 ounces pineapple cream cheese
  • 2 cups white chocolate chips melted
  • 1½ sticks unsalted butter
  • zest from 1 lemon
  1. Carrot Cake
  2. Line 3 9inch cake pans with parchment paper. Preheat oven to 350 degrees.
  3. Beat eggs and oil in large mixing bowl until combined. Add 1 cup of sugar. Beat until blended. Add remaining sugar and blend.
  4. Combine dry ingredients in separate bowl. Add to egg mixture. Beat on low about 1 minute. Stir in carrots, walnuts and pineapple.
  5. Divide batter between 3 lined pans. Bake 35-40 minutes or until toothpick comes out clean.
  6. Cool to room temperature. Remove from pans. Cover in plastic wrap and chill several hours or overnight.
  7. White Chocolate and Pineapple Icing
  8. Beat all cream cheese until smooth. Add melted chocolate a little at a time, continue to beat. Add butter a little at a time. Add lemon rind and beat until combined.


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