Pineapple Carrot Spice Cake
Moist, flavorful, and irresistibly spiced, this Pineapple Carrot Spice Cake is a delightful dessert that combines classic comfort with a tropical twist. Packed with shredded carrots, crushed pineapple, and warming spices like cinnamon, nutmeg, and ginger, each bite is a textural and aromatic delight. The addition of unsweetened applesauce keeps the cake perfectly tender while reducing fat, and optional crunchy pecans or walnuts bring a satisfying bite. Topped with a luscious cream cheese frosting, this easy-to-make cake is perfect for celebrations, potlucks, or simply treating yourself. Ready in under an hour, it’s the ultimate dessert for those seeking the perfect blend of sweet, spiced, and fruity flavors.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups shredded carrots
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese (for frosting)
- 0.5 cup butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the crushed pineapple, shredded carrots, and chopped nuts (if using). Mix gently until evenly distributed.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter in a large bowl until creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top (and sides, if layered).
Slice and serve your Pineapple Carrot Spice Cake. Enjoy!
Nutrition Facts
Calories |
8050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.1 g | 519% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 1097.1 g | 399% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 828.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 518 mg | 40% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2197 mg | 47% | |
*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.
