Low-Sugar Apple Tart
A crisp oat crust, a swirl of apples, and just enough cinnamon. The kind of dessert worth sharing.
Desserts · Vegetarian · Baking
Buttermilk Pineapple Carrot Cake
Carrots, pineapple, and walnuts with cream cheese custard frosting. A generous slice of something special.
1 hr 15 minMakes 1 cake
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 3 sticks butter, room temperature
- 3 cups sugar
- 1 cup buttermilk
- 6 large eggs, room temperature
- 2 tsp vanilla
- 3 cups all-purpose flour, sifted
- ⅛ tsp baking soda
- ⅛ tsp sea salt
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 ½ cups chopped walnuts
- 16 oz cream cheese, room temperature
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1 tbsp water
- 2 egg yolks, room temperature
- 1 ½ cups chopped walnuts
How to make Buttermilk Pineapple Carrot Cake
Timing details
Estimated active and baking time; allow additional cooling time.
- 01
Heat the oven to 325°F. Grease three 9-inch round cake pans. Cream the butter with the sugar, adding the sugar gradually.
- 02
Beat in the eggs one at a time, then the buttermilk and vanilla. Fold in flour, salt and baking soda, followed by carrots, pineapple and walnuts.
- 03
Divide the batter between the pans and bake for about 30 minutes. Allow the cakes to cool before frosting.
- 04
Beat the cream cheese until smooth. In a saucepan, whisk condensed milk, egg yolks and vanilla. Cook gently for about 7 minutes, until thickened; do not boil.
- 05
Beat the custard into the cream cheese until smooth. Frost the cooled cake layers and finish with walnuts.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Makes one three-layer cake. The source lists water among the frosting ingredients but does not specify when to add it.
You may also like
Baked Apples with Oat and Walnut Filling
Halved apples hold a maple-sweetened oat and walnut filling. Cover them briefly to soften the fruit, then uncover to brown the topping.
Cranberry Orange Loaf
Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.
French Apple Cake
Firm apple cubes fold into a butter cake flavoured with vanilla and dark rum. A little sugar on top adds a delicate crust to eight autumn dessert slices.