Mini Layered Carrot Pineapple Cake Recipe
This Mini 6″ Layered Carrot Pineapple Cake has a tasty cream cheese buttercream frosting that is perfect for an Easter dessert.
Easter and carrot cake go so well together, don’t you think? This Mini 6″ Layered Carrot Pineapple Cake is so adorable and perfect for an Easter dessert. In between each layer of moist carrot cake is a tasty cream cheese buttercream frosting. While some cream cheese frosting recipes go heavy on the cream cheese, using two blocks at times, this recipe keeps the ratio of butter higher than the cream cheese, which I loved. This ratio of butter to cream cheese makes the frosting lighter tasting and still rich in flavor.
I used a recipe from Wicked Good Kitchen for the cake and frosting.
The only thing I changed from the cake recipe was that I used smaller 6″ pans, so my baking time was less than the original recipe. Many thanks to Stacy and be sure to check out her amazing food site, Wicked Good Kitchen for more recipes. Enjoy!
Mini Layered Carrot Pineapple Cake
For the Carrot Cake Layers:
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon freshly grated whole nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups grated carrot about 4 large carrots
- ¾ cup shredded sweetened coconut
- ½ cup chopped fresh pineapple or drained crushed pineapple
- Butter or favorite cooking oil for greasing cake pans
For the Cream Cheese Buttercream:
- 1 8-ounce package cream cheese, softened
- 1 cup 2 sticks unsalted butter, softened
- 2½ teaspoons pure vanilla extract
- 4 to 4½ cups confectioners’ sugar
- crushed nuts or whole nuts, like pecans or walnuts
- shredded coconut
- Prepare the Carrot Cake Layers: Arrange oven rack in center of oven and preheat oven to 325º F. Grease four 6-inch round cake pans with butter or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess.
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, mix flour, sugars, baking powder, baking soda, salt and spices on low speed (stir) until well combined.
- Add oil, eggs and vanilla; mix on low speed (stir), scraping down the sides of bowl as necessary with rubber spatula. Beat on medium speed until well blended, about 2 minutes. Fold in carrots, coconut and pineapple and mix until thoroughly combined. Using rubber spatula, scrape and pour batter into prepared pans, dividing evenly (about 1 1/2 cups of batter per cake pan). Smooth tops evenly with rubber spatula.
- Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 22 to 25 minutes. Cool cakes in pans on wire racks for 10 minutes. Run thin knife around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
- Prepare the Cream Cheese Buttercream: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese, butter and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth, about 1 minute.
- To decorate cake: Using a cake leveler, cut off the uneven tops of the cake layers to make all the layers even. Place the first layer of cake down on your serving dish / cake plate. Add a large dollop of frosting to the cake, and spread evenly, taking care to make sure the edges look neat if you are leaving the sides plain like I did. Add the next layer of cake and repeat until all layers have been added. Top the final cake layer with frosting and any garnishes, such as shredded coconut, whole pecans, or other whole or crushed nuts.
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10 Comments on “Mini Layered Carrot Pineapple Cake Recipe”
Hahaha! Guess what I’m baking this weekend? 😉 Thank you for featuring my recipes for Classic Carrot Cake and Best Ever Cream Cheese Buttercream Frosting on your lovely blog, Amy. Your 6-inch 4-layer carrot cake looks divine and so pretty adorned with pecans. Your family of readers will love the recipes. Also, thank you for the kind things you wrote about my blog and for the link love. I appreciate it so very much. Meanwhile, have a fabulous weekend!
Thank you so much, Stacy. 🙂
You are welcome Stacy 🙂 Everyone loved it and the pecans added some great flavor too that I hand’t thought of before for carrot cake. Love your recipes and your blog!
Looks amazing! Carrot Cake is a favorite of mine and love the addition of pineapple. Yum! Off to pin. 🙂
Thanks Emilie 🙂
Can other sized pans be used instead of the ones listed?
I’m sure that is just fine. 🙂
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This recipe can easily be converted into a cupcake recipe. I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners.