Nutty Pineapple Carrot Cake
Indulge in the ultimate combination of flavors with this Nutty Pineapple Carrot Cake—where tropical sweetness meets earthy warmth in every bite. This moist and tender cake is packed with grated carrots, crushed pineapple, and crunchy walnuts (or pecans) for a perfectly balanced texture. Warm spices like cinnamon and nutmeg infuse every layer with cozy flavor, while a generous coating of velvety cream cheese frosting provides the perfect finishing touch. Whether you're baking for a celebration or simply treating yourself, this easy-to-follow recipe delivers a show-stopping dessert that's as beautiful as it is delicious. Perfect for any crowd, this carrot cake is a must-make for lovers of rich, nutty, and fruity desserts!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 3 eggs
- 0.75 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups grated carrots
- 0.75 cups chopped walnuts (or pecans)
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until smooth and well-blended.
Slowly drizzle in the vegetable oil while whisking continuously, followed by the vanilla extract.
Using a spatula, fold in the crushed pineapple, grated carrots, and chopped walnuts (or pecans).
Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40-45 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. Then, transfer to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
Once the cake layers are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake layer on top and spread frosting over the top and sides to cover completely.
Decorate with additional chopped nuts if desired. Slice and serve!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 49.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 165 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.
