Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting.
Preheat oven to 350 degrees and spray two 8" cake pans with baking spray.
Sift the flour, baking soda, salt and cinnamon into a bowl and set aside.
In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla then whisk in the flour mixture, pour it into the two cake pans and bake for 30-35 minutes until a toothpick comes out clean, then let cool completely.
Add the cream cheese and butter to your stand mixer on medium speed and beat until fluffy, about 30 seconds.
Add in the vanilla and powdered sugar and beat until fluffy, 1-2 minutes.
Start with a cake layer and add a thin layer of frosting to the bottom then add 1/3 cup of the Carrot Cake Jam to each layer and spread evenly.
Pipe 1/3 of your frosting to the perimeter of layer, then add the next layer of your cake and frost with the remaining frosting and spread on a second helping of the carrot cake jam.
Uses the Carrot Cake Jam I made previously.
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