Description
This pineapple carrot cake is ultra-moist, perfectly spiced, and topped with rich cream cheese frosting. Ideal for holidays or casual dessert cravings.
Ingredients
2½ cups all-purpose flour (312g)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp ground nutmeg
1 cup canola or vegetable oil (240ml)
1¼ cups packed brown sugar (250g)
⅓ cup granulated sugar (67g)
4 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups shredded carrots (260g, ~4 large)
1 cup crushed pineapple, drained (8 oz)
1 cup chopped walnuts (125g)
Cream Cheese Frosting:
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
3 to 3¼ cups confectioners’ sugar (360g–400g)
1 tsp vanilla extract
⅛ tsp salt
Instructions
1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch glass pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
3. In a separate bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Fold in the shredded carrots, crushed pineapple, and chopped walnuts.
6. Spread the batter evenly into the prepared pan.
7. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from oven and allow to cool completely on a wire rack.
9. In a large bowl, beat the cream cheese and butter until smooth and creamy.
10. Add confectioners’ sugar, vanilla, and salt. Beat on low, then high until fluffy. Add more sugar if thicker consistency is needed.
11. Spread frosting evenly on cooled cake.
12. Refrigerate the frosted cake for 30 minutes before slicing.
13. Serve chilled or at room temperature. Store leftovers covered in the fridge up to 5 days.
Notes
Instead of 1 cup of oil, you can use ½ cup unsweetened applesauce and ½ cup oil for a lighter version.
Use freshly grated carrots for maximum moisture—avoid pre-shredded store-bought ones.
This cake can be baked as cupcakes, a Bundt, or layered cake.
Frosted or unfrosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator.
You may decorate with walnuts, coconut flakes, cinnamon, or pineapple slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American