carrot cake pineapple recipe

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The Best carrot cake pineapple recipe

I’ve always been a fan of carrot cake, and when I discovered this carrot cake pineapple recipe, I knew it was a game-changer. The addition of pineapple to the classic carrot cake flavors is a stroke of genius, and it’s perfect for any occasion.

Whether you’re hosting a dinner party or just need a quick dessert for your family, this recipe is a winner. The best part?

It’s surprisingly easy to make and requires minimal special equipment or ingredients. My kids love helping me in the kitchen, and they’re always excited to taste the final product.

As a busy mom, I appreciate recipes that are both delicious and convenient. This carrot cake pineapple recipe checks all those boxes and more.

4.9 from 1855 votes

This moist carrot cake features crushed pineapple for extra sweetness and tenderness. The cake is spiced with cinnamon and topped with a classic cream cheese frosting.

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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 soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 cups granulated sugar

1 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 cups grated carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

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 the oven to 350°F (175°C).

2Grease and flour a 9×13-inch baking pan or line it with parchment paper.

3In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
Set aside.

4In a large bowl, beat the sugar and oil with an electric mixer on medium speed until blended.

5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.

7Fold in the grated carrots, crushed pineapple, and walnuts if using, stirring gently until evenly distributed.

8Pour the batter into the prepared pan and spread it evenly.

9Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

10Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.

11Do not frost until the cake is fully cool.

12For the frosting, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy.

13Gradually add the powdered sugar and vanilla, beating on low speed until incorporated, then increase to medium-high and beat until fluffy.

14Spread the frosting evenly over the cooled cake.

15Slice and serve, or refrigerate until ready to serve.

🔧Equipment

9×13-inch baking pan

Mixing bowls

Electric mixer

Grater

Measuring cups and spoons

Spatula

Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 420mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For best results, drain the crushed pineapple well to avoid excess moisture. The cake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Carrot Cake Pineapple Recipe Works

This carrot cake pineapple recipe has become a staple in my household – not only is it incredibly delicious, but it’s also surprisingly easy to make.

My kids love helping me in the kitchen, and they’re always excited to taste the final product.

When serving leftovers, be sure to store them in an airtight container at room temperature for up to three days or refrigerate for longer storage.

❓ Frequently Asked Questions About Carrot Cake Pineapple

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to crush it or chop it very finely. You will need about 1 cup of crushed fresh pineapple. Drain off any excess juice before adding it to the batter so the cake does not get too wet.

2. Do I need to peel the carrots before grating?

Yes, you should peel the carrots first. The skin can be tough and bitter. Peeling gives you a smoother texture and a cleaner flavor. Use a vegetable peeler to remove the skin, then grate the carrots on the fine side of a box grater.

3. Can I make this recipe without nuts?

Absolutely. Omit the walnuts or pecans if you want a nut free version. The cake will still be moist and delicious. You can add extra raisins or shredded coconut instead if you like. Just keep the total add ins to about 1 cup.

4. How do I store leftover carrot cake with pineapple?

Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold. Let the cake sit at room temperature for about 15 minutes before serving so it softens up. You can also freeze the unfrosted cake layers for up to 3 months.

5. Why did my cake turn out dense or gummy?

A dense or gummy cake usually means too much liquid or overmixing. Make sure you drain the pineapple well and do not overmix the batter once you add the flour. Also check your baking powder and baking soda are fresh. Expired leavening agents can cause a heavy texture.

6. Can I use a different frosting instead of cream cheese?

Yes, you can use a buttercream frosting, a simple glaze, or even a whipped coconut cream for a dairy free option. Cream cheese frosting is traditional but the cake is versatile. A dusting of powdered sugar also works if you want something lighter.

carrot cake pineapple recipe

The Best carrot cake pineapple recipe