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Pineapple Carrot Cake

Pineapple Carrot Cake

A moist carrot cake with pineapple and walnuts, topped with cream cheese frosting, perfect for Easter or carrot cake lovers.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 15 slices
Calories 350 kcal

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • whisk
  • rubber spatula
  • stand mixer or hand-held mixer
  • knife or offset spatula

Ingredients
  

For the carrot cake

  • 2 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.75 cups canola or vegetable oil
  • 4 large eggs room temperature
  • 1.5 cups packed light brown sugar
  • 0.5 cups granulated sugar
  • 1 can (8-ounce) crushed pineapple drained
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots lightly packed
  • 0.75 cups chopped walnuts
  • 0.5 cups raisins optional

For the cream cheese frosting

  • 1 package (8-ounce) brick style cream cheese softened to room temperature
  • 0.5 cups unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

To make the carrot cake

  • Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts and stir until well combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
  • Pour the cake batter into the prepared baking pan and spread into even layer. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.

To make the cream cheese frosting

  • In the bowl of a stand mixer, beat the cream cheese until smooth. Add the butter and mix until well combined.
  • Add the powdered sugar and vanilla extract, continuing to mix until fully combined, scraping down the sides as needed.
  • Using a knife or spatula, top the cooled carrot cake with the cream cheese frosting. Slice and serve.

Notes

Store leftover carrot cake in the refrigerator covered tightly for up to 4 days. Carrot cake may be prepared 2-3 days in advance. Cream cheese frosting can also be made in advance and stored. To freeze, wrap tightly in plastic wrap and store for up to 3 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 1500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword cake recipe, carrot cake, cream cheese frosting, dessert, Easter cake, pineapple carrot cake
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