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Carrot and Pineapple Cake

Carrot and Pineapple Cake

JC Phelps
This Carrot and Pineapple Cake is moist, flavorful, and topped with a rich cream cheese frosting— perfect for any occasion!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 534 kcal

Equipment

  • 9x13 pan

Ingredients
  

For the Cake:

  • 2 c. all-purpose flour
  • 1 ½ c. granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 3 large eggs
  • 1 c. vegetable oil
  • 2 tsp. vanilla extract
  • 2 c. grated carrots
  • 1 c. crushed pineapple drained
  • ½ c. chopped walnuts or pecans optional

For the Cream Cheese Frosting:

  • 8 oz. cream cheese softened
  • ½ c. unsalted butter softened
  • 4 c. powdered sugar
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat your oven to 350°F. Grease and flour a 9x13-inch baking dish.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix well until combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated carrots, crushed pineapple, and nuts (if using).
  • Pour the batter into the prepared baking dish and smooth the top with a spatula.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  • While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  • Once the cake has cooled, spread the cream cheese frosting evenly over the top.
  • Slice the cake into squares and serve. Enjoy!

Notes

  • For the best flavor and texture, grate fresh carrots yourself rather than using pre-shredded carrots. Freshly grated carrots are more moist and blend better into the batter.
  • Make sure to drain the crushed pineapple well before adding it to the batter. Excess moisture can make the cake too wet and affect the texture.
  • When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake.
  • Make sure your eggs, cream cheese, and butter are at room temperature before you start. This helps them blend more smoothly and creates a better texture in both the cake and frosting.
  • For cleaner slices, chill the cake in the refrigerator for about 30 minutes before cutting. This helps the frosting set and makes it easier to slice.

Nutrition

Calories: 534kcalCarbohydrates: 80gProtein: 5gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 61mgSodium: 194mgPotassium: 87mgFiber: 1gSugar: 83gVitamin A: 428IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword Carrot and Pineapple Cake
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