carrot pineapple cake recipe

Written ByJenny Smyth Posted on
carrot pineapple cake recipe
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The Best carrot pineapple cake recipe

I’ve always been a fan of carrot pineapple cake, and it’s one of the first recipes I turn to when I need to impress my family or friends. This moist and flavorful cake is perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a regular Tuesday. The combination of grated carrots and crushed pineapple adds natural sweetness without adding refined sugars, making it a healthier option for those looking to indulge in a sweet treat.

I love that this recipe uses oil instead of butter, giving the cake a lovely texture that’s both tender and crunchy at the same time. Plus, the spices add a warm and comforting flavor that’s perfect for cozying up on a chilly evening. My kids adore helping me mix the batter and sprinkling the chopped walnuts on top before baking.

It’s become a staple in our household, and I’m sure it will be in yours too once you try it out! As I often say to my family, ‘this cake is the perfect blend of healthy and indulgent’ – and I truly believe that after trying it out for yourself. Carrot pineapple cake has its roots in traditional American baking, but over the years it’s evolved into something entirely unique and delicious.

The best part? It’s incredibly easy to make, requiring only basic pantry staples and minimal prep work before popping it into the oven. My friends rave about how moist this cake stays even after several days stored in an airtight container – no wonder it’s become their go-to dessert for potlucks and gatherings alike!

And let me tell you, there’s nothing quite like slicing into a warm slice straight from the oven… as if you hadn’t already guessed that by now! As much as I enjoy experimenting with new recipes, there’s something special about revisiting old favorites like this one – almost as if they’re old friends returning from another state of being altogether.

Carrot Pineapple Cake

Carrot Pineapple Cake

4.6 from 1951 votes

A moist and flavorful cake that combines the sweetness of pineapple with the earthy taste of carrots. This easy-to-make dessert is perfect for any occasion and can be topped with a creamy cream cheese frosting.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 cup granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
4Set this dry mixture aside for later use.
5In a large bowl, beat the eggs, sugar, oil, and vanilla extract with an electric mixer on medium speed until well combined, about 2 minutes.
6The mixture should be light and slightly thickened.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
8Do not overmix; a few streaks of flour are acceptable.
9Fold in the grated carrots and drained crushed pineapple using a spatula until evenly distributed.
10The batter will be thick and chunky.
11Pour the batter into the prepared pan and spread it evenly.
12Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13The top should be golden brown and spring back when lightly touched.
14Allow the cake to cool in the pan on a wire rack for 10 minutes.
15Then, turn it out onto the rack to cool completely before frosting, about 1 hour.
16To make the frosting, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
17Gradually add the powdered sugar and vanilla, beating on low speed until incorporated, then increase to medium and beat for 2 more minutes until fluffy.
18Spread the frosting evenly over the completely cooled cake.
19Slice and serve at room temperature for best flavor.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 420mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For a nutty crunch, add 1/2 cup of chopped walnuts or pecans to the batter. Store any leftover cake in the refrigerator for up to 5 days.

Watch Video Of How Carrot Pineapple Cake Works

This carrot pineapple cake recipe is truly a winner – not only does it taste amazing but also looks stunning when served at family gatherings or special events!

One thing that sets this recipe apart from others is its versatility: you can enjoy it as an everyday snack or dress it up with fresh fruit and whipped cream for a show-stopping dessert.

When stored properly in an airtight container at room temperature (not refrigerated), this cake remains fresh for up to three days without losing its signature moisture level.

❓ Frequently Asked Questions About Carrot Pineapple Cake

1.

What makes carrot pineapple cake so special?

This cake is truly one-of-a-kind due to its distinctive flavor profile which balances sweet carrots with tangy pineapple.

2.

Can I use other types of sugar instead of brown sugar?

Sure thing!

3.

How do I ensure my cake turns out moist?

Mixing wet ingredients separately from dry ones before combining them helps create an even crumb structure throughout.

4.

Can I omit walnuts if I’m not fond of them?

Avoid adding extra liquid if you choose not to include nuts – simply omit them altogether!

5.

Is there anything I can substitute for buttermilk?

You can easily create buttermilk by mixing 1 cup milk with 1 tbsp white vinegar or lemon juice; let sit for 5 minutes before using.

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