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Pineapple Carrot Cake

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Indulge in the delightful flavors of our Pineapple Carrot Cake, a moist and flavorful dessert that beautifully merges the sweetness of pineapple with the rich spices of classic carrot cake. This easy-to-make recipe is perfect for any celebration, from casual gatherings to special occasions. Topped with creamy cream cheese frosting and enhanced by crunchy walnuts, each slice offers a delightful texture and taste sensation. Ideal for those who appreciate a twist on traditional desserts, this cake is sure to impress family and friends alike.

  • Total Time: 1 hour
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) canola or vegetable oil
  • 4 large eggs (room temperature)
  • 1 and 1/2 cups (300 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 (8-ounce) can crushed pineapple (drained)
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots (lightly packed)
  • 3/4 cup (90 grams) chopped walnuts
  • 1/2 cup (75 grams) raisins (optional)
  • 1 (8-ounce) package brick style cream cheese (softened to room temperature)
  • 1/2 cup (115 grams) unsalted butter (softened to room temperature)
  • 2 cups (240 grams) powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk these together until well combined.
  3. In another bowl, beat together canola oil, eggs, light brown sugar, granulated sugar, crushed pineapple, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
  5. Fold in grated carrots, chopped walnuts, and raisins if using, ensuring everything is evenly distributed without overmixing.
  6. Pour the batter into your prepared pan. Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, prepare your cream cheese frosting by beating together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth. Spread it evenly over the cooled cake before serving.
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (90g)
  • Calories: 260
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://savorybeat.com/pineapple-carrot-cake/

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