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Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake with Cream Cheese Frosting

This moist pineapple carrot cake topped with cream cheese frosting is bursting with spice flavor.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9x13 inch pan
  • mixing bowl
  • handheld mixer
  • whisk

Ingredients
  

Cake 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
  • 1 cup canola oil or vegetable oil
  • 1.25 cups packed brown sugar light or dark
  • ⅓ cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots about 4 large peeled carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese full-fat brick, softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar plus an extra ¼ cup if needed
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions
 

Preparation Steps

  • 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 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Prepare cake through step 5. Cover and refrigerate for up to 2 days or freeze up to 3 months.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 3000IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword Baking Recipes, carrot cake, cream cheese frosting, dessert recipes, pineapple cake, Pineapple Carrot Cake
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