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Carrot Pineapple Cake with Cream Cheese Frosting Recipe

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4.1 from 6 reviews

This Carrot Pineapple Cake is a moist and flavorful dessert that combines the natural sweetness of grated carrots and crushed pineapple with warm spices like cinnamon and nutmeg. Topped with a rich and creamy cream cheese frosting, it’s perfect for celebrations or a delightful treat any day.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 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 cake pans or a single 9×13-inch baking dish with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keep the cake tender.
  5. Fold in Carrots & Pineapple: Carefully fold in the grated carrots, drained crushed pineapple, and shredded coconut if using, distributing them evenly throughout the batter.
  6. Bake: Pour the batter evenly into the prepared pans or baking dish. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cake to cool in the pans for 10–15 minutes. Then, transfer to a wire rack to cool completely before frosting.
  8. Make Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until fluffy. Gradually add powdered sugar, then vanilla extract, and finally the milk or pineapple juice to reach a smooth, spreadable consistency.
  9. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides. Garnish with toasted coconut or nuts as desired for extra texture and flavor.

Notes

  • Make sure to drain the pineapple well to avoid adding excess moisture to the batter.
  • For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.
  • If you prefer a less sweet frosting, reduce the powdered sugar to 3 cups.
  • Toasting coconut for garnish enhances its flavor—spread shredded coconut on a baking sheet and toast at 350°F for about 5 minutes until golden.
  • Store the cake covered in the refrigerator due to the cream cheese frosting, best eaten within 3-4 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/carrot-pineapple-cake-with-cream-cheese-frosting-recipe/