carrot pineapple cake recipe

Written BySheba G Updated On
carrot pineapple cake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best carrot pineapple cake recipe

I’ve been making this carrot pineapple cake recipe for years, and it’s always a hit with my family. The combination of shredded carrots and crushed pineapple adds a sweet and savory flavor that’s hard to resist.

My kids love helping me mix the batter, and they get so excited when they see the finished product. I love how moist and flavorful this cake is, even after it’s been refrigerated for a few days.

It’s perfect for a quick dessert or snack, and I often take it to family gatherings or potlucks. What I love most about this recipe is that it’s not only delicious but also relatively healthy compared to traditional cake recipes.

The carrots add fiber and nutrients, while the pineapple provides a boost of vitamin C. I’ve even started substituting some of the sugar with honey, which makes it feel a bit more wholesome.

This cake has become a staple in our household, and I’m confident it will become one in yours too.

Carrot Pineapple Cake

Carrot Pineapple Cake

4.7 from 1038 votes

A moist and flavorful cake that combines the sweetness of pineapple with the earthy taste of carrots. This easy-to-make dessert is perfect for any occasion and is topped with a creamy cream cheese frosting.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans to prevent sticking.
3In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
4In another bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6Fold in the grated carrots and crushed pineapple with a spatula until evenly distributed.
7Divide the batter evenly between the prepared pans and smooth the tops.
8Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cakes are golden brown.
9Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10Meanwhile, make the frosting by beating the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla, beating until fluffy.
11Place one cake layer on a serving plate and spread a generous amount of frosting on top.
12Add the second layer and frost the top and sides of the entire cake.
13Refrigerate for at least 30 minutes before slicing to set the frosting.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric mixer
Grater
Cooling rack
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 5g

📝Notes

For best results, use room temperature eggs and drain the crushed pineapple thoroughly to avoid excess moisture. You can also add 1/2 cup chopped walnuts or raisins for extra texture.

Watch Video Of How Carrot Pineapple Cake Works

This carrot pineapple cake recipe has become a staple in our household because of its ease of preparation and versatility.

It’s perfect for family gatherings or potlucks because it’s easy to transport and serves a crowd.

If you’re looking for ways to store leftovers, simply wrap the cake tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

❓ Frequently Asked Questions About Carrot Pineapple Cake

Q: Can I substitute the carrots with another vegetable?

A: While you can experiment with other vegetables, carrots are a key ingredient in this recipe due to their sweetness and texture. If you want to try substituting them, use beets or parsnips as alternatives.

Q: Can I make this cake in advance?

A: Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator overnight. When you’re ready to bake, simply let the mixture come to room temperature before pouring it into the pan.

Q: Do I need to adjust the baking time if I use a different size pan?

A: The baking time may vary depending on your pan size. A larger pan will take longer to bake than a smaller one. Keep an eye on your cake after 30 minutes of baking, and adjust as needed.

Q: Can I replace the all-purpose flour with whole wheat flour?

A: Yes, you can substitute whole wheat flour for all-purpose flour if you prefer a nuttier flavor. However, keep in mind that whole wheat flour can make baked goods slightly denser.

Q: Can I frost this cake?

A: Absolutely! You can top this cake with your favorite frosting or glaze recipe. For a cream cheese frosting, simply beat together softened cream cheese, butter, vanilla extract, and powdered sugar until smooth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts