Carrot Pineapple Cake with Cream Cheese Frosting
Indulge in the perfect balance of fruity sweetness and spiced warmth with this Carrot Pineapple Cake with Cream Cheese Frosting. This moist, tender cake combines freshly grated carrots and sweet crushed pineapple for a delightful burst of flavor in every bite. Infused with cinnamon and topped with a rich, velvety cream cheese frosting, this dessert is a crowd-pleaser for any occasion. Optional chopped pecans or walnuts add a welcome crunch, while the creamy frosting ties everything together beautifully. Quick to prepare yet undeniably impressive, this cake is ideal for birthdays, holidays, or any time you crave a slice of pure decadence. Whether you decorate it with extra nuts, grated carrots, or bits of pineapple, it’s sure to be the stunning centerpiece of your dessert table. Try it today and see why this classic carrot pineapple cake is a favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1 cup Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Crushed pineapple (drained)
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Unsalted butter (softened)
- 8 oz Cream cheese (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and salt.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a thick layer of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate the cake with additional chopped nuts, grated carrots, or pineapple pieces, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 69.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 185 mg | 4% | |
*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.
