Pineapple Carrot Cake
Indulge in the sweet, tangy perfection of Pineapple Carrot Cake—a moist and flavorful dessert that combines the natural sweetness of grated carrots with the tropical charm of crushed pineapple. This crowd-pleasing cake is delicately spiced with cinnamon and features optional chopped pecans or walnuts for a delightful crunch. Topped with a luscious cream cheese frosting, it’s the ultimate treat for special occasions or casual gatherings. With its easy-to-follow recipe and simple ingredients, this homemade dessert delivers bakery-worthy results. Serve a slice with coffee or tea, and watch it become an instant favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Crushed pineapple (drained)
- 1 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans or pour it into the rectangular pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Mix in the vanilla extract.
Once the cake is completely cooled, spread the cream cheese frosting evenly on top of the cake. If using two layers, spread frosting between the layers and on top and sides.
Slice the cake and serve. Enjoy your Pineapple Carrot Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
8904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.7 g | 625% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 1110.2 g | 404% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 827.5 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 688 mg | 53% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2386 mg | 51% | |
*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.
