Prepare to experience a carrot cake like no other – an exquisite blend of classic comfort and unexpected elegance. Our signature carrot cake recipe is not just a dessert; it’s a celebration of flavors, featuring the tropical sweetness of pineapple, the delicate texture of coconut, and the rich, complex notes of a fine Tinta Port Wine. Baked from scratch, this easy-to-follow recipe promises a uniquely moist crumb and an unforgettable taste that will elevate any occasion. Forget everything you thought you knew about carrot cake, because this recipe introduces a secret ingredient that transforms it into a true masterpiece.
The Enchantment of Port Wine in Carrot Cake
Our culinary journey for this extraordinary carrot cake began at Ficklin Vineyards, a jewel along the Madera Wine Trail. Widely recognized as America’s most awarded port winery, Ficklin Vineyards truly lives up to its prestigious reputation. Before my first visit, I confess I wasn’t particularly enthusiastic about port wines. I anticipated a strong, heavy flavor profile that wouldn’t quite align with my preferences, fully expecting my partner, John, to consume my tastings. Yet, my preconceptions were delightfully shattered from the very first sip of Ficklin’s exquisite ports. It was an instant revelation!
I found myself captivated by the depth and character of their offerings, especially the Ficklin Ports. So much so that I was the one insisting we bring home multiple bottles of their Old Vine Tinta Port. This particular port boasts an incredible flavor palette, featuring luscious notes of dark cherry, ripe plum, and subtle fig. Its smoothness makes it incredibly easy and enjoyable to drink, hinting at the culinary potential it held. Little did I know, this very wine would soon become the star secret ingredient in our sensational carrot cake.
While at the winery, I wisely signed up for Ficklin Vineyards Emails, a decision I’m immensely grateful for. Their newsletters are a treasure trove of inspiration, delivering some of the most amazing recipes directly to my inbox. It was through one of these delightful emails that the concept for this very Carrot Cake with Pineapple recipe originated, lovingly adapted and perfected in our own kitchen to share with you.
Why This Carrot Cake is Simply Irresistible
This scratch-made carrot cake is truly a game-changer. The infusion of Tinta Port isn’t just a flavor enhancer; it’s a moisture magician, transforming the cake into an incredibly tender and succulent treat. Beyond the incredible texture, the port wine introduces a sophisticated layer of fruit and subtle spice, complementing the traditional carrot cake flavors beautifully. Each bite is a harmonious symphony of sweet and earthy notes, where the natural sweetness of grated carrots meets the tangy burst of crushed pineapple and the tropical chewiness of sweetened coconut. This combination ensures a complex and utterly delicious experience from the first forkful to the last.
I’ve thoroughly enjoyed experimenting with the Old Vine Tinta Port in various culinary creations. Its versatility extends far beyond desserts, adding depth to savory dishes as well. In the near future, I’m excited to share more recipes that showcase this incredible ingredient, including a decadent Banana Bread with Port Wine and a flavorful recipe for CrockPot Beef Short Ribs with Tinta Port. Stay tuned for these delectable additions to your recipe collection!
A Journey to Ficklin Vineyards: Where Inspiration Blooms
Visiting Ficklin Vineyards was an experience marked by genuine warmth and a wonderfully relaxed atmosphere. This family-owned vineyard, with roots stretching back to the 1940s, has been nurtured and managed by three generations of the Ficklin family. Their dedication to the craft is palpable, and we had the extraordinary opportunity to witness some of the original equipment still in operation today. This commitment to tradition, combined with their innovative spirit, truly left a lasting impression and solidified our appreciation for their exceptional port wines. It’s this passion and heritage that makes their wines, and subsequently this cake, so special.
Essential Ingredients for Your Carrot Cake Masterpiece
Crafting this delightful carrot cake requires a selection of quality ingredients, each playing a vital role in its flavor and texture:
- All-Purpose Flour: The foundational structure of our cake.
- Granulated Sugar: Provides sweetness and contributes to moisture.
- Ground Cinnamon: Adds warmth and classic carrot cake spice.
- Baking Soda: The leavening agent that ensures a light, fluffy cake.
- Salt: Balances flavors and enhances sweetness.
- Large Eggs: Binds ingredients and adds richness.
- Vegetable Oil: Key to achieving an incredibly moist crumb.
- Ficklin Vineyards Tinta Port: Our secret ingredient for unparalleled moisture and depth of flavor.
- Fresh Carrots: Finely grated for natural sweetness and texture.
- Vanilla Extract: Aromatic essence that ties all flavors together.
- Crushed Pineapple: Adds tropical moisture and a tangy counterpoint.
- Sweetened Shredded Coconut: For a delightful chew and tropical aroma.
- Optional: Chopped Walnuts for added crunch and nutty flavor.
Ingredients for Luscious Cream Cheese Icing
No carrot cake is complete without a generous layer of tangy, sweet cream cheese frosting:
- Cream Cheese: Softened to create a smooth, creamy base.
- Unsalted Butter: Also softened, for richness and spreadability.
- Confectioners’ Sugar (Powdered Sugar): For sweetness and a smooth consistency.
- Vanilla Extract: Enhances the creaminess and flavor.
- A Pinch of Salt: To balance the sweetness and bring out other flavors.
Recommended Equipment for Baking Success
Having the right tools can make all the difference in your baking experience:
- Large Mixing Bowl: A sturdy glass batter bowl with a handle is highly recommended. The handle provides excellent grip, keeping the bowl stable on your counter while mixing, making the process smoother and more efficient.
- Hand Mixer or Stand Mixer: Either a hand mixer or a stand mixer will work perfectly for combining ingredients and whipping up the frosting. A stand mixer offers hands-free convenience, especially for the icing.
- 9-inch Round Cake Pans: Two pans are ideal for creating a beautiful two-layer cake. Ensure they are properly greased and floured for easy release.
- Heat-Resistant Potholders: Safety first in the kitchen! We strongly recommend silicone or other heat-resistant potholders. A past incident with a cloth potholder catching fire served as a stark reminder of their importance. These provide superior protection and peace of mind.
Expert Tips for a Flawless Carrot Cake
Achieving baking perfection often comes down to small details. Here are some key tips to ensure your carrot cake turns out beautifully:
- Soften Your Butter: For the creamiest cream cheese icing, remember to set your unsalted butter out at room temperature well in advance. This allows it to soften perfectly while your cake bakes and cools, making it significantly easier to whip into a smooth, fluffy frosting. Hard butter leads to lumpy icing, which is definitely not what we’re aiming for!
- Effortless Carrot Grating: A box grater is your best friend when it comes to preparing the carrots. It makes quick work of grating, ensuring uniform pieces that blend seamlessly into the cake batter. Don’t be alarmed if your hands take on a temporary orange hue; it washes off with ease!
- Precision Baking: Oven temperatures can vary, so start checking your cake for doneness around 35-40 minutes. Insert a toothpick into the center of the cake; it should come out clean, indicating it’s fully baked. To be extra sure, check in a couple of different spots. Over-baking can lead to a dry cake, so keep a close eye on it.
- Proper Storage: Due to the cream cheese icing, this carrot cake must be stored in the refrigerator. This not only preserves its freshness but also maintains the integrity of the frosting.
- Layering Techniques: This recipe is designed for a beautiful two-layer cake, using two 9-inch round cake pans. The cream cheese frosting is typically layered in the middle and generously spread over the top. If you prefer a more rustic or “naked” look, you can apply frosting only between the layers and on top, leaving the sides exposed for a charming, minimalist aesthetic.
- Cooling is Crucial: Patience is a virtue, especially in baking! Ensure your cake layers are completely cooled before attempting to frost them. If the cakes are still even slightly warm, the icing will melt, resulting in a runny, messy frosting job. While it might still taste delicious, it won’t have the desired presentation.
- Whipping the Icing: While you can make the cream cheese icing by hand, a stand mixer makes the process significantly easier and ensures a wonderfully light and fluffy consistency. If you opt for hand mixing, prepare for a good arm workout to achieve that perfect smoothness! If using a stand mixer, a pouring shield is highly recommended to prevent the confectioners’ sugar from creating a dusty cloud in your kitchen.
- Port Wine Flexibility: The original recipe from Ficklin Vineyards suggested their Aged 10-Years Tawny Port. However, we found that the Old Vine Tinta Port, with its dark fruit notes, also performs beautifully, adding a unique richness. Feel free to use either, depending on what you have on hand or your preference for flavor profile.
If you’re as enamored with Ficklin Tinta Port as we are, you must also try our savory Port Braised Short Ribs!
Explore More Delightful Dessert Recipes
Looking for more sweet inspiration? Dive into our collection of fantastic dessert recipes:
- Refreshing Dr. Pepper Float
- Classic No-Bake Church Window Cookies
- Elegant Apple Blackberry Fruit Tart
- Easy Bisquick Blueberry Cobbler
- Addictive Saltine Cracker Toffee (Christmas Crack)
For even more sweet treats, browse all of our Dessert Recipes. We also have a dedicated section for desserts made with convenient cake mixes.
Beyond desserts, we offer a wide array of culinary delights. Check out our popular copycat recipes, and our comforting CrockPot Recipes.
Stay connected and never miss a recipe! Follow Tammilee Tips on MSN, Facebook, Instagram, Pinterest, and Twitter.
Carrot Cake with Pineapple, Coconut and Port Wine
Discover how to create this easy, scratch-made Carrot Cake, enriched with pineapple, coconut, and the sophisticated touch of Port Wine.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 920 kcal per serving
Author: Tammilee Tips
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Ingredients
Carrot Cake
- 2 cups All-Purpose Flour
- 2 cups White Sugar
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3 Large Eggs
- ¾ cup Vegetable Oil
- ¾ cup Ficklin Vineyards Tinta Port Wine
- 2 cups Carrots, finely grated
- 1 Teaspoon Vanilla Extract
- ¾ cup Crushed Pineapple, well-drained
- 1 cup Sweetened Shredded Coconut
Cream Cheese Icing
- 16 oz Cream Cheese, softened
- 1 cup Unsalted Butter, softened
- 6 cups Confectioners’ Powdered Sugar
- 2 Teaspoons Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
Carrot Cake Preparation
- In a large mixing bowl, combine the flour, granulated sugar, cinnamon, baking soda, and salt. Stir well to ensure all dry ingredients are evenly distributed.
- Add the eggs, Tinta Port wine, grated carrots, and vanilla extract to the dry ingredients. Beat until all ingredients are just combined, being careful not to overmix.
- Gently stir in the crushed pineapple and shredded coconut until evenly incorporated into the batter.
- Divide the batter evenly between two greased and floured 9-inch round cake pans.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in their pans on a wire rack before attempting to frost them with the cream cheese icing. This step is crucial for preventing melted frosting.
Cream Cheese Icing Preparation
- In a separate large bowl, beat the softened cream cheese and softened butter together until the mixture is light and fluffy. This should take a few minutes with an electric mixer.
- Gradually add the vanilla extract, salt, and confectioners’ powdered sugar, one cup at a time, beating slowly until the icing is smooth and creamy. Be sure to scrape down the sides of the bowl as needed.
- Once the cakes are entirely cool, generously ice the cake, spreading a layer between the two cake layers and then over the top and sides.
- Optional: Garnish the top of the cake with additional shredded coconut or chopped walnuts for extra flavor and visual appeal.
Kitchen Tools
- Large Mixing Bowl
- Electric Mixer (Hand or Stand Mixer)
- 9-inch Round Cake Pans
- Box Grater (for carrots)
- Heat-Resistant Potholders
Nutrition Facts
Carrot Cake with Pineapple, Coconut and Port Wine
Amount Per Serving
- Calories: 920 kcal (Calories from Fat 414)
- % Daily Value*
- Fat: 46g (71%)
- Saturated Fat: 31g (194%)
- Cholesterol: 123mg (41%)
- Sodium: 560mg (24%)
- Potassium: 220mg (6%)
- Carbohydrates: 121g (40%)
- Fiber: 2g (8%)
- Sugar: 101g (112%)
- Protein: 6g (12%)
- Vitamin A: 4611IU (92%)
- Vitamin C: 3mg (4%)
- Calcium: 67mg (7%)
- Iron: 2mg (11%)
* Percent Daily Values are based on a 2000 calorie diet.
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