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Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple carrot cake with cream cheese frosting is super moist and 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 350 kcal

Equipment

  • 9×13-inch pan
  • mixing bowls
  • handheld mixer

Ingredients
  

Dry 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

Wet Ingredients

  • 1 cup canola or vegetable oil
  • 1.25 cups packed light or dark brown sugar
  • ⅓ cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract

Main Ingredients

  • 2 cups shredded carrots about 4 large peeled carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 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
 

Baking Instructions

  • 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.
  • Make the frosting: Beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat until well combined. Spread the frosting on the cooled cake.
  • Refrigerate for 30 minutes before serving to help set the frosting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Make Ahead Instructions: Prepare cake through step 5. Refrigerate for up to 2 days or freeze up to 3 months. Frosted cake freezes well, up to 3 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 300IUVitamin C: 2mgCalcium: 4mgIron: 8mg
Keyword baking, cake, Carrot Cake, cream cheese frosting, desserts, Pineapple Carrot Cake
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