A friend of me asked if I could make a cake for her mother birthday. She didn’t like layer cakes with cream or buttercream. She like carrot cakes and wanted a regular carrot cake. This layered carrot cake with pineapple and lime frosting was an attempt to make a carrot cake look more as a birthdays cake. And I really liked the result! The pineapple chunks and extra moist to the cake, and it goes really with the lime frosting. The gingerbread crumbs on top with physalis gave it the cozy autumn look now in November.
Try it and let me know what you think! If you like a regular carrot cake but the pineapple addition, have a look at this recipe! My recipe is inspired from this recipe.
Recipe for layered carrot and pineapple cake with lime frosting (morotstårta)
- 3 eggs
- 3 dl sugar
- 3 dl flour
- 1 pinch of vanilla powder
- 3 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp ground cardamom
- 0.5 tsp ground ginger
- 1 pinch of salt
- 1.5 dl natural tasting oil (I use canola)
- 4.5 dl finely grated carrots
- 2 slices of canned pineapple, chopped
- 200 g cream cheese
- 120 g salted butter, room temperature
- 8 dl icing sugar
- 0.25 tsp of vanilla powder
- 1-2 limes, zest
- 3 ginger bread cookies, crushed
- Physalis fruit
Preheat the oven to 180 degrees C. Grease four 15 cm pans and line with parchment paper in the bottom.
Beat the eggs and sugar white and fluffy. Mix flour, vanilla, baking powder, salt and the spices and gently blend them into the batter.
Add the oil, carrots, pineapple and mix gently. Pour the batter into the pans and bake for about 20 minutes in the middle of the oven. Check with a toothpick to be sure they are ready. Let cool (or chill in the fridge for best result).
Whisk together all the ingredients for the icing. Add more or less sugar to get the perfect thickness and more or less lemon zest for perfect taste. Let rest in the fridge if it’s too soft. Pipe out a thin layer in one of the cakes and to with the second layer. Repeat with all the layers. Let the cake be “naked” or use rset of the frsoting to make it semi-naked by covering the sides lightly.
Garnish with optional toppings, and store in the fridge until you want to eat it. Enjoy!
You can make this cake in bigger pans and make two or three layers instead of four. Top with you favourite fruit or berries!
