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.
Ingredients
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 carrot grated, about 4 large carrots
- ¾ cup shredded sweetened coconut
- ½ cup fresh pineapple chopped, 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
- 2 sticks unsalted butter softened
- 2½ teaspoons pure vanilla extract
- 4-4½ cups confectioners’ sugar
Optional Garnish:
- crushed nuts or whole nuts, like pecans or walnuts
- shredded coconut
Instructions
- 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.
Nutrition
Calories: 1180kcal, Carbohydrates: 207g, Protein: 10g, Fat: 78g, Saturated Fat: 33g, Polyunsaturated Fat: 23g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 205mg, Sodium: 850mg, Potassium: 441mg, Fiber: 5g, Sugar: 75g, Vitamin A: 11827IU, Vitamin C: 11mg, Calcium: 137mg, Iron: 4mg