Is it okay to use fresh pineapple instead of canned?

You can use fresh pineapple in this Paula Deen carrot cake paula deen pineapple recipe, but canned crushed pineapple is better. It has the proper amount of moisture and consistency for the best outcomes.

How do I keep the cake from being excessively sweet?

This carrot cake paula deen pineapple has a tangy cream cheese frosting that balances out the richness. You can also add a little salt to the frosting or cut back on the sugar in the cake mix.

Is it possible to make this into cupcakes?

Yes, of course! This pineapple batter for carrot cake paula deen pineapple makes great cupcakes. Bake for 18 to 22 minutes at 350°F, or until a toothpick comes out clean.

How do you best grate carrots?

Use the medium holes of a box grater to get the nicest texture for Paula Deen's carrot cake paula deen pineapple . You can also use a food processor, but be careful not to grind the carrots too much.

How long before I can create this cake?

You can make this carrot cake paula deen pineapple up to two days ahead of time and keep it in the fridge, covered. The tastes get better over time, which makes it great for cooking ahead of time.

Carrot Cake Paula Deen Pineapple: Ultimate Southern Recipe

Name: Carrot Cake Paula Deen Pineapple Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 4 large eggs, room temperature; 1 1/4 cups vegetable oil; 3 cups freshly grated carrots; 1 cup crushed pineapple, drained; 1 1/2 cups chopped pecans; 2 (8-ounce) packages cream cheese, room temperature; 1/2 cup salted butter, room temperature; 1 (16-ounce) box powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans for frosting

Carrot Cake Paula Deen Pineapple Recipe

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A moist and flavorful Southern-style carrot cake inspired by Paula Deen’s techniques, enhanced with crushed pineapple for tropical sweetness and extra moisture. Topped with rich cream cheese frosting.

Author: Catherine
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
1 1/4 cups vegetable oil
3 cups freshly grated carrots
1 cup crushed pineapple, drained
1 1/2 cups chopped pecans
2 (8-ounce) packages cream cheese, room temperature
1/2 cup salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans for frosting

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Instructions

Preheat oven to 350°F and prepare three 9-inch round pans with parchment paper
Sift together flour, sugar, baking soda, cinnamon, and salt in a large bowl
Beat in eggs and vegetable oil until well combined
Gently fold in grated carrots, drained pineapple, and pecans
Divide batter evenly among prepared pans
Bake for 35-40 minutes or until toothpick comes out clean
Cool in pans for 10 minutes, then turn out onto wire racks
Beat cream cheese and butter until fluffy, then add powdered sugar and vanilla
Assemble cake with frosting between layers and covering entire cake
Refrigerate for 30 minutes before serving

Notes

Drain pineapple properly but don’t make it completely dry
Grate carrots fresh for best texture
Use room temperature ingredients for smooth mixing
Don’t overmix the batter to maintain tender crumb
Store covered in refrigerator for up to 5 days
Can be made 2 days ahead for better flavor development
Cake layers can be frozen for up to 2 months

Find it online: https://recipeshots.com/carrot-cake-paula-deen-pineapple-recipe/