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–+ servings
Pineapple Carrot Cake

Moist Pineapple Carrot Cake That Dazzles Every Occasion

Experience the delightful flavors of Pineapple Carrot Cake, a moist and easy dessert perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Spoon and level for accurate measurement.
  • 2 tsps Baking Powder
  • 1 tsp Baking Soda
  • 2 tsps Ground Cinnamon Can substitute with half the amount of allspice.
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Salt
  • 1 cup Canola or Vegetable Oil Can substitute with melted coconut oil.
  • 4 large Large Eggs Use room temperature for best results.
  • 1 cup Light Brown Sugar Can use dark brown sugar for a richer flavor.
  • 1 cup Granulated Sugar
  • 1 can Crushed Pineapple (drained)
  • 1 tsp Pure Vanilla Extract
  • 2 cups Grated Carrots
  • 1 cup Chopped Walnuts Optional: can omit for nut-free variant.
  • 1 cup Raisins Optional add-in for additional sweetness and texture.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Make sure it's softened for easy mixing.
  • 1/2 cup Unsalted Butter
  • 3 cups Powdered Sugar
  • 1 tsp Pure Vanilla Extract

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Pineapple Carrot Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
  3. In a separate bowl, whisk together the canola oil, large eggs, light brown sugar, granulated sugar, drained crushed pineapple, and pure vanilla extract until smooth.
  4. Fold in the grated carrots and chopped walnuts into the wet mixture.
  5. Pour the dry ingredients into the wet ingredients and mix gently until just combined.
  6. Transfer the batter to the prepared baking pan and bake for 35-45 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  8. Prepare the cream cheese frosting by beating the softened cream cheese and unsalted butter until creamy.
  9. Gradually add the powdered sugar and pure vanilla extract, mixing until fluffy.
  10. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftover cake in an airtight container for up to 4 days. Allow cake to cool completely before frosting to avoid melting.

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