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Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x13 inch pan
  • Mixing Bowls
  • whisk
  • handheld mixer
  • paddle attachment

Ingredients
  

Dry Ingredients

  • 2.5 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup canola oil
  • 1.25 cups brown sugar packed light or dark
  • ⅓ cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract

Add-ins

  • 2 cups shredded carrots about 4 large peeled carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions
 

Baking Instructions

  • Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  • Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
  • Spread batter into the prepared pan. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and set on a wire rack. Allow to cool completely.
  • In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt.
  • Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Prepare cake through step 5 ahead of time. Frosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword carrot cake, cream cheese frosting, dessert recipe, Moist Cake, Pineapple Cake, Pineapple Carrot Cake
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