Carrot Pineapple Cake

Carrot Pineapple Cake is a deliciously moist cake full of flavor and warmth. This cake features freshly grated carrots, crushed pineapple, and spices like cinnamon and nutmeg. It’s usually topped with a creamy cream cheese frosting for a nice tangy finish.

Why You’ll Love This Recipe

• Moist Texture: The crushed pineapple ensures the cake stays soft and moist.
• Rich Flavor: Carrots, cinnamon, and nutmeg make it tasty and aromatic.
• Simple to Prepare: Uses basic ingredients with straightforward steps.
• Versatile for Any Event: Ideal for birthdays, holidays, or just because.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed)

How to Make Carrot Pineapple Cake

1. Prepare the Cake Batter
   • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
   • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   • In a large bowl, mix sugars, oil, eggs, and vanilla until well mixed.
   • Gradually add the dry ingredients, mixing until just combined.
   • Stir in the carrots, pineapple, walnuts, and raisins.
2. Bake the Cake
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for 35-40 minutes, checking with a toothpick in the center for doneness.
   • Allow the cake to cool completely before frosting.
3. Make the Cream Cheese Frosting
   • In a bowl, blend cream cheese and butter until smooth.
   • Slowly add powdered sugar and beat until fluffy.
   • Mix in vanilla and adjust with milk if necessary for consistency.
4. Frost and Serve
   • Spread frosting evenly over the cooled cake.
   • Optionally garnish with extra walnuts or shredded carrots.
   • Slice and serve.

More Delicious Carrot Cake Recipes

• Caramel Pecan Carrot Cake
• Carrot Cake Bars
• Moist Carrot Cake

Storage Tips

• Refrigerate: Keep in an airtight container up to 5 days.
• Freeze: Wrap slices in plastic wrap and freeze up to 3 months.
• Serving Tip: Let the cake sit at room temperature for 15 minutes before serving for the best texture.

FAQs

Can I make Carrot Pineapple Cake without nuts?

Definitely! If you don’t want nuts, just leave out the walnuts. The cake will still be tasty and moist.

Can I use fresh pineapple instead of canned?

Of course! You can use fresh pineapple. Just chop it finely and make sure to drain any extra liquid so the batter isn’t too wet.

What’s the best way to grate carrots for this cake?

For the best results, use a fine grater or a food processor with a grating tool to get soft and even carrot shreds.

Can I prepare this cake in advance?

Absolutely! You can bake the cake a day before you need it. Just add the frosting right before serving to keep it tasting fresh.

Is this cake suitable for cupcakes?

Yes, it is! Simply scoop the batter into lined muffin tins and bake them at 350°F (175°C) for 18-22 minutes for delightful cupcakes.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can switch to whole wheat flour, but it will make the cake a bit denser. To balance the texture, try using half whole wheat and half all-purpose flour.

What goes well with Carrot Pineapple Cake?

This cake pairs beautifully with a cup of chai tea or coffee. A scoop of vanilla ice cream also makes a perfect match!