carrot cake crushed pineapple recipe

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

I’ve been making this carrot cake crushed pineapple recipe for years, and it’s always a hit with my family. It’s a classic dessert that never goes out of style, and it’s surprisingly easy to make.

I love that it’s a bit of a twist on traditional carrot cake, with the addition of crushed pineapple adding a sweet and tangy flavor. My kids love helping me in the kitchen, especially when we get to mix in the pineapple and walnuts.

They’re always excited to taste the finished product, and I have to admit, I’m pretty excited too! The best part about this recipe is that it’s perfect for any occasion – whether you’re looking for a special dessert for a holiday dinner or just want something easy to serve at home.

Plus, it’s a great way to use up carrots and pineapple that might be lingering in your pantry. I like to think of this recipe as a comforting hug in cake form.

It’s one of those desserts that makes you feel all warm and fuzzy inside, you know? I’ve made it so many times that I can almost recite the recipe from memory, but I still love experimenting with different variations.

Sometimes I add nuts or seeds for extra texture, while other times I swap out the carrots for sweet potatoes or zucchini. The possibilities are endless, and that’s what makes this recipe so special.

Carrot Cake with Crushed Pineapple

Carrot Cake with Crushed Pineapple

4.7 from 1151 votes

This moist and flavorful carrot cake uses crushed pineapple to add natural sweetness and extra moisture. It is a classic dessert with warm spices, tender carrots, and a rich cream cheese frosting.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

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

For the Cream Cheese Frosting

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

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×13 inch baking pan with butter or cooking spray and set it aside.
3In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
4Set this dry mixture aside.
5In another large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7Do not overmix; the batter should be thick and smooth.
8Fold in the grated carrots and drained crushed pineapple using a rubber spatula until evenly distributed throughout the batter.
9Pour the batter into the prepared baking pan and spread it evenly.
10Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
12Then turn it out onto the rack to cool completely before frosting.
13For the frosting, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes.
14Gradually add the powdered sugar and vanilla, beating until the frosting is light and fluffy.
15Spread the frosting evenly over the cooled cake.
16Slice into 12 pieces and serve at room temperature.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Tips: Be sure to drain the crushed pineapple thoroughly to avoid a soggy cake. For extra flavor, 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 Cake with Crushed Pineapple Works

This carrot cake crushed pineapple is one of my go-to recipes for any occasion – whether it’s a holiday dinner or just a Tuesday night dessert.

And the best part is that it stores well in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Simply thaw at room temperature before serving or reheat in the microwave if needed.

❓ Frequently Asked Questions About Carrot Cake with Crushed Pineapple

Q: What is the history behind carrot cake crushed pineapple?

This dessert has its roots in traditional carrot cake, which originated in Europe as a way to use up carrots during times of scarcity. The addition of crushed pineapple was likely an American innovation, as it adds a sweet and tangy flavor that complements the spices in the cake.

Q: Can I make this recipe without nuts?

Yes, you can easily make this recipe without nuts by simply omitting them from the ingredient list. You can also substitute them with seeds like sunflower or pumpkin if you prefer.

Q: How long does this recipe take to make?

This recipe is relatively quick and easy to make, taking about 30 minutes from start to finish.

Q: Can I store this cake at room temperature?

No, it’s best to store this cake in the refrigerator to keep it fresh for longer.

Q: What are some good alternatives to crushed pineapple?

You can use other types of fruit like applesauce or bananasauce as substitutes if you don’t have crushed pineapple on hand.

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