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Carrot Cake With Pineapple

Carrot Cake With Pineapple

Let's take our classic carrot cake recipe and add a pineapple twist right into the batter! Pineapple brings an awesome tropical flair and also keeps the cake moist — a true double-kill.
5 from 2 votes
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Course: Cake
Cuisine: American
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 5 hours
Servings: 14
Calories: 489kcal
Author: Brenda Maher

Ingredients

Main Ingredients

  • 2 ½ cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ⅓ tsp ground cinnamon
  • ⅓ tsp ground cloves
  • ⅓ tsp ground ginger
  • ⅓ tsp ground nutmeg
  • 1 cup vegetable oil or canola oil
  • 1 ¼ cup packed dark or light brown sugar
  • ⅓ cup granulated sugar
  • 4 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups shredded carrots (~ 4 peeled carrots)
  • 1 cup drained, crushed pineapple
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 8 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup softened, unsalted butter, room temperature
  • 3 cups confectioners’ sugar (+ ¼ cup extra, optional)
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt

Instructions

  • Preheat your oven to 350°F and grease a 13 x 9 pan with butter or nonstick cooking spray.

Cake

  • Whisk flour, baking soda, baking powder, cinnamon, salt, and other spices you like in a big bowl. Set the mix aside.
  • Grab another bowl and whisk your oil, eggs, granulated sugar, brown sugar, and vanilla extract until combined. Then, pour that into your dry ingredients (from Step 2) and whisk. Fold in your pineapple, grated carrots, and walnuts.
  • Spread the cake batter into your 13 x 9 pan and bake for 45 to 55 minutes (give or take, so keep an eye on it). Your cake is ready when a small toothpick poked in the middle comes out mostly clean. Cover the cake loosely with foil if it starts to brown too much on top.
  • Let it cool on a wire rack once it's out of the oven. You might stick it in the fridge after about 45 minutes to speed things up.

Frosting

  • Beat your butter and cream cheese at high mixer speed 'til creamy and smooth. Add your confectioners' sugar, salt, and a dash of vanilla. Beat it on low for about 30 seconds, then crank it up to high for 2 to 3 minutes. Toss in ¼ cup of confectioners' sugar if you want it extra thick.
  • Slather the frosting over your cooled cake, then refrigerate for half an hour. Enjoy your layer cake!

Notes

  1. Use either fresh for a brighter and slightly tart flavor or canned crushed pineapple for a sweeter taste.
  2. Drain the pineapple well to avoid excess moisture in the batter. 
  3. For a true taste of the tropics, consider topping your frosted cake with toasted coconut flakes, chopped fresh pineapple chunks, or even a pineapple glaze.
  4. You can caramelize the pineapple before adding it to the batter by heating it with a tablespoon of melted butter in a pan over medium heat until softened and golden brown. 
  5. Candied carrot ribbons make the cake look more elegant. Thinly slice carrots using a vegetable peeler and simmer them briefly in sugar syrup until translucent. Let them cool before using.

Nutrition

Calories: 489kcal | Carbohydrates: 39g | Protein: 8.8g | Fat: 27g | Saturated Fat: 12.4g | Cholesterol: 124mg | Sodium: 254mg | Potassium: 128mg | Fiber: 5.9g | Sugar: 28.8g | Calcium: 76mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!