Carrot Cake with Pineapple
Indulge in the ultimate comfort dessert with this moist and flavorful Carrot Cake with Pineapple, a perfect blend of warm spices, sweet carrots, and juicy crushed pineapple. This classic layer cake boasts a rich texture thanks to freshly grated carrots and optional crunchy pecans or walnuts, while the addition of pineapple lends a tropical twist that keeps every bite irresistibly moist. Topped with a luscious cream cheese frosting, balanced with just the right amount of sweetness and a hint of vanilla, this cake is a show-stopping treat for any occasion. Whether you're celebrating a holiday, birthday, or simply craving a cozy slice of homemade goodness, this easy-to-follow recipe takes just 30 minutes of prep and is guaranteed to impress. Perfect for fans of spiced cakes and anyone looking for a timeless dessert with a modern twist!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Carrots, grated
- 1 cup Crushed pineapple (drained)
- 0.75 cup Pecans or walnuts, chopped (optional)
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 tablespoon Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until combined.
In a separate bowl, whisk together the vegetable oil, eggs, and pure vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped pecans or walnuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting by beating the cream cheese and softened unsalted butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Stir in the pure vanilla extract. If the frosting is too thick, add milk, 1 teaspoon at a time, until desired consistency is reached.
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate with additional chopped nuts, grated carrots, or pineapple slices if desired. Slice and serve!
Nutrition Facts
Calories |
8618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.6 g | 599% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 1071.7 g | 390% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 770.0 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 932 mg | 72% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4165 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
