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Carrot Pineapple Cake Recipe

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★★★★★

4.7 from 100 reviews

A moist and flavorful Carrot Pineapple Cake featuring grated carrots, crushed pineapple, and optional shredded coconut, topped with a creamy homemade cream cheese frosting. This cake combines warm spices like cinnamon and nutmeg for a delightful dessert perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs

Mix-ins

  • 2 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • ½ cup shredded coconut (optional)

Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk or pineapple juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9×13-inch baking dish to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined, avoiding overmixing to keep the cake tender.
  5. Fold in Carrots & Pineapple: Gently fold in the grated carrots, drained crushed pineapple, and optional shredded coconut until evenly distributed throughout the batter.
  6. Bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool: Allow the cakes to cool in the pans for 10 to 15 minutes. Then, carefully transfer them onto a wire rack to cool completely before frosting.
  8. Make Frosting: Beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add the powdered sugar, vanilla extract, and milk or pineapple juice, mixing until creamy and spreadable.
  9. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cakes. Garnish with toasted coconut flakes or chopped nuts if desired for extra texture and flavor.

Notes

  • Ensure pineapple is well-drained to prevent the batter from becoming too wet.
  • You can substitute shredded coconut with chopped walnuts or pecans for added crunch.
  • For a dairy-free version, use vegan cream cheese and butter alternatives.
  • Store the cake covered in the refrigerator; it stays fresh for up to 4 days.
  • Bring the cake to room temperature before serving for best flavor and texture.

Keywords: Carrot Pineapple Cake, Cream Cheese Frosting, Moist Carrot Cake, Pineapple Cake, Spiced Cake, Holiday Dessert

Find it online: https://thedishspot.com/carrot-pineapple-cake-recipe/