Pineapple Carrot Cake with Honey-Cinnamon Swiss Meringue Buttercream

By foodiva

Ingredients

• makes one 8-inch double layer cake
• for the cake
• 1 1/2 cups granulated sugar
• 1 1/3 cup safflower oil
• 3 room temp. eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup fresh pineapple, diced
• 1 pound carrots, peeled and grated
• for the frosting
• 5 egg whites (room temperature)
• 1 1/2 cups granulated sugar
• 3 1/2 sticks unsalted butter, slightly softened and cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pure almond extract
• 1/2 cup honey
• 2 teaspoons ground cinnamon

Details

Servings 1
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

method
Preheat oven to 350 F. Butter two 8-inch cake pans (at least 1 1/2-inches deep). Line bottom of each pan with parchment paper, butter the parchment and coat with a light dusting of flour.

In the bowl of a stand mixer, fitted with the paddle attachment, beat sugar, oil, and eggs together until pale yellow in colour (about 5-7 minutes on med-high speed). Add vanilla and beat to combine.

In a separate large bowl, sift together the flour, cinnamon, baking soda, and salt.

Add dry ingredients to the sugar mixture and beat on low speed until just combined. Using a large rubber spatula or wooden spoon, fold pineapple and carrots into batter till evenly dispersed.

Divide batter equally between two prepared pans. Bake 55-60 minutes, or until a thin tester inserted through the center of a cake comes out clean. Remove pans from oven and place onto a cooling rack. Cool completely before releasing from cake pans.

Once cooled, run a thin spatula around the edge of each pan (to help loosen the cakes). Flip pans over, remove parchment paper and set cakes aside until ready to use. {Note: Cakes can be made two days in advance. Wrap each one in plastic wrap and keep refrigerated until ready to use.}

Prepare the frosting: Fill a heavy pot with about 1/2-inch of water and bring to a simmer. Place the egg whites and sugar into a heat-proof bowl that's large enough to sit over the pot without touching the water. (Basically you're creating a double boiler.) Whisking constantly, bring the mixture to 160 F. on a candy thermometer (the sugar should be completely dissolved).

Pour the hot mixture into the bowl of a stand-mixer, fitted with a whisk attachment. Beat on medium speed for about 5 minutes, or until it begins to thicken. Increase the speed to med-high and beat for about 6-8 minutes, until glossy, stiff peaks form. By now the whites should have cooled off quite a bit, and the bowl should feel cool enough to touch. Add salt and almond extract - beat just long enough to combine. Turn the speed down to low and begin adding the butter, about 2 Tablespoons at a time. Beat well after each addition. The frosting may start to appear clumpy, especially towards the last bits of butter, but keep beating away...it will smooth out eventually. Once all the butter has been added, beat on med-high for about 5-6 minutes or until frosting comes together again. If it's still too "clumpy," place the bowl in refrigerator for a few minutes - remove from fridge and continue beating.

Add honey and cinnamon and beat till well combined.

Assemble cake: Place on cake layer onto desired serving plate. Frost the entire surface - don't be shy with the frosting, you might even have some leftover! Carefully place second cake on top of frosted layer (make sure cakes are aligned). Frost top and sides, garnish with cinnamon, if desired.

cake adapted from Ina Garten