best pineapple carrot cake recipe

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

I have been making this pineapple carrot cake for years and it is hands down the best version I have ever tried. My kids love it because it is sweet and moist without being too heavy. The pineapple adds a natural sweetness that cuts down on the amount of sugar you need. Plus the carrots sneak in some veggies which makes me feel better about serving cake for dessert. This recipe is perfect for birthdays, potlucks, or just a weekend treat.

It is one of those cakes that everyone asks for the recipe after they take a bite. The secret to this cake is using crushed pineapple and not draining it completely. The juice keeps the cake incredibly moist and tender. I also like to toast the pecans before folding them in because it brings out their nutty flavor. The cream cheese frosting is a must have.

It balances the sweetness of the cake with a tangy richness. You can also add a little cinnamon or nutmeg to the frosting if you want an extra layer of flavor. This cake is not just delicious but also has some health perks. Carrots are packed with vitamin A and fiber. Pineapple contains bromelain which helps with digestion.

Of course it is still a cake so enjoy it in moderation. But I feel good knowing there are real ingredients in every slice. I often make this for Easter or spring gatherings because it feels light and bright. But honestly it works for any time of year. When I first started making carrot cake I tried a lot of recipes that were dry or too dense.

This one changed everything. The balance of moistness and structure is perfect. The cake holds together well for layering but is still soft and tender. I recommend using a 9 inch round pan or a 9×13 sheet pan. Both work great.

Just adjust the baking time slightly for the sheet pan. You will know it is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Best Pineapple Carrot Cake

Best Pineapple Carrot Cake

4.9 from 1641 votes

This moist and flavorful carrot cake uses crushed pineapple for natural sweetness and tenderness. Toasted pecans and a tangy cream cheese frosting make it irresistible.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

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

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk if needed for consistency

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour two 9 inch round cake pans or a 9×13 inch baking pan.
3This ensures the cake releases easily after baking.
4In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Set aside.
5In a large bowl beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
6Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7Do not overmix.
8Fold in the grated carrots, crushed pineapple with its juice, and toasted pecans until evenly distributed.
9Pour the batter evenly into the prepared pans.
10Bake for 30 to 35 minutes for round pans or 35 to 40 minutes for a sheet pan.
11The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
12Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
13While the cake cools, make the frosting.
14Beat the cream cheese and butter together until creamy.
15Gradually add the powdered sugar and vanilla extract, beating until smooth.
16If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
17Once the cake layers are completely cool, place one layer on a serving plate.
18Spread a generous layer of frosting on top.
19Place the second layer on top and frost the top and sides of the cake.
20For a sheet cake, spread the frosting evenly over the top.
21Refrigerate for at least 30 minutes before slicing to set the frosting.

🔧Equipment

9 inch round cake pans (2) or 9×13 inch baking pan
Mixing bowls
Electric mixer or whisk
Box grater or food processor for carrots
Toaster oven or skillet for toasting pecans
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a healthier version you can substitute half the oil with unsweetened applesauce. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. This cake tastes even better the next day after the flavors meld together.

Watch Video Of How Best Pineapple Carrot Cake Works

This pineapple carrot cake is always a hit at family gatherings and potlucks. The combination of moist cake, sweet pineapple, and tangy cream cheese frosting is hard to beat.

I love that it comes together easily with simple ingredients you probably already have in your kitchen. For storage keep the cake covered in the refrigerator for up to five days.

To reheat individual slices you can microwave them for about 10 seconds to soften the frosting. Serve it with a cup of coffee or a glass of cold milk.

This cake is perfect for Easter, birthdays, or just because you deserve a treat. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Pineapple Carrot Cake

1. Can I use fresh pineapple instead of canned?

Yes you can use fresh pineapple. Just make sure to crush it finely and measure out 1 cup including the juice. If the fresh pineapple is less juicy you may need to add a tablespoon of milk or water to the batter to keep it moist.

2. How do I store this cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting it needs to be kept cold. Let it sit at room temperature for 15 minutes before serving for the best texture.

3. Can I make this cake gluten free?

Yes you can substitute a gluten free all purpose flour blend. Look for one that contains xanthan gum to help with structure. The cake may be slightly more delicate so handle it gently when layering.

4. Why did my cake turn out dense?

A dense cake can happen if you overmix the batter or use too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Also do not overmix once you add the dry ingredients.

5. Can I freeze this cake?

Yes you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw them in the refrigerator overnight before frosting. You can also freeze the frosted cake but the frosting may become a bit grainy upon thawing.

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