Layered Carrot Cake with Pineapple Cream Cheese Frosting

By AzWench

To turn this classic carrot cake into the Best Ever Carrot cake, it has to have the Best Ever Cream Cheese Frosting. By simply adding vanilla yogurt and pineapple preserves to our luscious Cream Cheese Frosting, we’ve done just that. The vanilla yogurt adds a depth of silkiness and flavor while the pineapple preserves add a light, bright, pineapple tang all sweetened by powdered sugar.

Many grocery stores carry pineapple preserves, but sometimes you have to look closely. I almost walked out of my grocery store but finally spotted it on the very top shelf. So if you aren’t sure if your grocery store carries pineapple preserves, definitely ask. I have had success at Vons. And if that fails, there is always Amazon. Another life’s pleasure that makes me very very happy.

Ingredients

• CARROT CAKE:
• 2 1/2 cups peeled and finely grated carrots (9.5-ounces)
• DRY INGREDIENTS:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup pecans, finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• WET INGREDIENTS:
• 4 large eggs
• 3/4 cup Vegetable oil
• 1/2 cup vanilla Greek yogurt (regular or lowfat)
• 1/2 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• Pineapple Cream Cheese Frosting
• 2 (8-ounce) packages cream cheese, room temperature
• 1/2 cup butter, room temperature
• 1/4 cup vanilla yogurt
• 1/8 teaspoon salt
• 2 1/2 cups powdered sugar
• 1/2 cup pineapple preserves

Details

Servings 12
Preparation time 30mins
Cooking time 75mins
Adapted from carlsbadcravings.com

Preparation

Step 1

Carrot Cake:
Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.

Preheat oven to 325°F. Line three 8-inch round cake pans with parchment paper then spray with nonstick cooking spray with flour or grease and flour pans.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, including drained pineapple, just until combined. Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined, being careful not to overmix.

Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325°F degrees for 45 minutes, or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.

Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.

Pineapple Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.

Assemble:
Place one leveled Cake on a serving platter or cake stand. Top with 3/4 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 3/4 cup frosting. Top with remaining Cake. Frost the outside of cake as you desire with the remaining frosting. I find it easiest to use an icing spatula and make decorative swirls over sides and top of cake. Serve cake cold or at room temperature.

Storage:
Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.

Notes:
If you can't locate pineapple preserves, ask your grocery store - sometimes its hiding on the top shelf! I have found pineapple preserves at Vons. You can also buy pineapple preserves on Amazon.

If you have a food processor, use the fine grater attachment to grate your carrots.