Go Back
Carrot Cake Recipe with Pineapple last display

Carrot Cake Recipe with Pineapple

foxyrecipes
Grated carrots and crushed pineapple bake into two incredibly moist, spiced layers, finished with a smooth, tangy cream cheese frosting for a classic dessert made even better.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Hand mixer
  • Wire cooling rack
  • Offset spatula

Ingredients
  

For the cake:

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 4 large eggs
  • 1 ¼ cups vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained

For the cream cheese frosting:

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Mix the Dry Ingredients
    In a large bowl, whisk together the flour, baking soda, ground cinnamon, salt, and ground nutmeg until evenly combined. Set the bowl aside while you prepare the wet ingredients in a separate bowl.
    Carrot Cake Recipe with Pineapple stage 1
  • Bake the Layers
    Divide the batter evenly between two greased round cake pans and smooth the tops with a spatula. Bake in a preheated oven at 350 degrees Fahrenheit for about 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for ten minutes before transferring them to a wire rack to cool completely.
    Carrot Cake Recipe with Pineapple stage 2
  • Make the Frosting and Assemble the Cake
    In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended.
    Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the grated carrots and drained crushed pineapple until evenly distributed throughout the batter.
    Beat the softened cream cheese and butter together with a hand mixer until light and fluffy. Gradually add the powdered sugar along with the vanilla extract, beating until the frosting turns smooth, thick, and easy to spread. Once the cake layers have cooled completely, place one layer on a cake stand and spread a generous layer of frosting on top. Add the second layer and cover the entire cake with the remaining frosting, smoothing the sides and top with an offset spatula. A light dusting of cinnamon on top adds a nice finishing touch.
    Carrot Cake Recipe with Pineapple stage 3

Notes

  • Drain the pineapple thoroughly before mixing it in, since excess liquid can make the batter too wet and affect the final texture.
  • Do not overmix the batter once the flour is combined, since this can lead to a denser cake rather than a soft, tender one.
  • Grate the carrots finely so they blend smoothly into the batter and cook evenly throughout baking.
  • Let the layers cool completely before frosting, otherwise the cream cheese frosting will melt and slide right off.
  • Soften the cream cheese and butter fully before beating, which helps avoid lumps in the finished frosting.
  • Chill the frosted cake briefly before slicing for cleaner, neater layers when serving.
Keyword carrot cake recipe with pineapple, carrot cake with pineapple recipe, old fashioned carrot cake recipe with pineapple, recipe for carrot cake with pineapple, Simple carrot cake recipe with pineapple