carrot cake with pineapple recipe

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

I’ve been making this carrot cake with pineapple recipe for years, and it’s always a hit with my family and friends. The original recipe I used to make came from my grandmother, who got it from her sister.

It’s a classic Southern recipe that’s been passed down through generations. The combination of shredded carrots, crushed pineapple, and spices gives it a unique flavor that’s both sweet and savory.

My kids love helping me in the kitchen, especially when we’re making this cake together – they love measuring out the flour and sugar, and I love watching them learn the importance of following a recipe. This cake is perfect for any occasion, whether it’s a family gathering or just a special treat after dinner.

Plus, it’s a great way to get some extra veggies into your diet – the carrots are packed with fiber and vitamins. The pineapple adds natural sweetness without adding refined sugar.

And let’s be real, who doesn’t love a good excuse to use their stand mixer? This recipe is a staple in our household, and I’m sure it’ll become one in yours too.

Carrot Cake with Pineapple

Carrot Cake with Pineapple

4.7 from 1452 votes

A moist and spiced carrot cake enriched with crushed pineapple and walnuts. Topped with a creamy cream cheese frosting, this dessert is perfect for any celebration.

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
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts

For the Cream Cheese Frosting

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

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
3In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Set aside.
4In a large bowl, beat sugar and oil with an electric mixer until well combined.
5Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7Fold in grated carrots, drained pineapple, and chopped walnuts until evenly distributed.
8The batter will be thick.
9Pour the batter into the prepared pan and spread evenly.
10Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
11Cool the cake completely in the pan on a wire rack before frosting.
12For the frosting, beat cream cheese and butter together with an electric mixer until smooth and creamy.
13Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated.
14Add vanilla extract and beat on medium speed until fluffy.
15If frosting is too thick, add milk one teaspoon at a time until desired consistency is reached.
16Spread the cream cheese frosting evenly over the cooled cake.
17Refrigerate for at least 30 minutes before slicing to set the frosting.
18Store leftovers covered in the refrigerator for up to 5 days.

🔧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: 75mg🧂Sodium: 320mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a nut-free version, omit walnuts or substitute with raisins or shredded coconut. Ensure the crushed pineapple is well drained to prevent the cake from becoming too moist.

Watch Video Of How Carrot Cake with Pineapple Works

This carrot cake with pineapple recipe is always a good idea for any occasion – whether it’s a family gathering or just a special treat after dinner.

Plus, it makes for great leftovers – simply store it in an airtight container at room temperature or freeze it for up to 2 months.

When you’re ready to serve it again, just thaw overnight in the fridge or reheat slices in the microwave until warm and fluffy.

❓ Frequently Asked Questions About Carrot Cake with Pineapple

Q: What is the origin of carrot cake?

This type of cake has its roots in 17th-century Europe, where carrots were used as a substitute for expensive spices like cinnamon and nutmeg.

Q: Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple if you prefer. Just be sure to drain the excess juice before adding it to the batter.

Q: How do I know if my cake is done?

To check if your cake is done, insert a toothpick into the center – if it comes out clean, it’s ready. If not, give it a few more minutes.

Q: Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: How long does this cake keep at room temperature?

This cake will keep at room temperature for up to 3 days – just be sure to store it in an airtight container.

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