Carrot Pineapple Cake

When I first baked a Carrot Pineapple Cake, it was during a family gathering filled with laughter and love. One of my aunts had brought her very own version of this delightful cake, and it quickly became the star of the dessert table. The combination of flavors was extraordinary—the sweetness of the carrots and pineapples, the warmth from the spices, and the creamy frosting came together in perfect harmony. That first bite brought back fond memories of childhood celebrations, and I knew I had to recreate it in my own kitchen. Over the years, I’ve adjusted the recipe to make it truly my own, and I’ve seen it bring smiles to faces at countless gatherings. Whether it’s a birthday party, a holiday feast, or just a cozy night in, this cake is a wonderful way to celebrate life’s sweet moments.

Main Ingredients for Carrot Pineapple Cake

The ingredients for a Carrot Pineapple Cake are thoughtfully chosen to create a harmonious balance of flavors and textures. The key players in this cake include the vibrant grated carrots, sweet crushed pineapple, and warm spices like cinnamon and nutmeg. Together, they work to produce a moist and flavorful dessert that’s perfect for any occasion.

• All-purpose flour: Forms the base of the cake, providing structure.
• Baking powder: Helps the cake rise, ensuring a fluffy texture.
• Baking soda: Works with the acidic pineapple to enhance leavening.
• Ground cinnamon: Adds warmth and depth of flavor.
• Ground ginger: Introduces a subtle spice that complements the other flavors.
• Ground nutmeg: Enhances the aromatic profile of the cake.
• Salt: Balances the sweetness and enhances overall flavor.
• Canola oil: Keeps the cake moist and tender.
• Large eggs: Provide richness and stability to the batter.
• Light brown sugar: Contributes sweetness and a hint of caramel flavor.
• Granulated sugar: Helps to create a light texture.
• Vanilla extract: Adds a sweet aroma that enhances the cake’s overall flavor.
• Grated carrots: Brings natural sweetness and moisture to the cake.
• Crushed pineapple: Adds natural sweetness and moisture, along with a tropical flair.
• Chopped walnuts: Adds a crunchy texture and nutty flavor.
• Raisins: Optional; adds chewiness and sweetness.
• Cream cheese: Essential for the rich frosting that tops the cake.
• Unsalted butter: Adds flavor and creaminess to the frosting.
• Powdered sugar: Used for sweetening and thickening the frosting.

Making Carrot Pineapple Cake

Creating a Carrot Pineapple Cake is a delightful experience that fills your kitchen with wonderful aromas. Let’s dive into the steps to make this scrumptious cake that’s sure to leave a lasting impression. Follow along as we transform simple ingredients into a delicious dessert!

1. Preheat your oven to 350°F (175°C). This ensures a consistent baking temperature that helps the cake rise evenly. Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting them with flour to prevent sticking later on.

2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 ½ teaspoons of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. This mixture is your dry ingredients that will provide flavor and structure to your cake.

3. In another mixing bowl, combine ¾ cup of canola oil, 4 large eggs (at room temperature), 1 ½ cups of packed light brown sugar, ½ cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Beat these ingredients together until they are well combined and smooth.

4. Carefully stir in the flour mixture into the wet ingredients, mixing just until combined. This is important to ensure your cake does not become tough. You want to maintain a light and airy texture.

5. Gently fold in 3 cups of grated carrots, 1 can (8 ounces) of drained crushed pineapple, ¾ cup of chopped walnuts, and ½ cup of optional raisins. Make sure these are evenly distributed throughout the batter for a delicious bite in every piece.

6. Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles that may have formed.

7. Place the pans in the preheated oven and bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as baking time can vary slightly.

8. Once baked, allow the cakes to cool in the pans for about 10 minutes. This helps them set and makes it easier to remove them without breaking. Afterward, transfer them to a wire rack to cool completely.

9. While the cakes cool, prepare the frosting. In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add 2 cups of powdered sugar and continue to beat until fluffy and spreadable.

10. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Ensure a smooth finish for an appealing presentation.

11. Finally, slice your beautiful Carrot Pineapple Cake and enjoy it with friends and family. It’s sure to become a favorite!

Ways to Customize

Your Carrot Pineapple Cake can be personalized in numerous ways to suit your taste. Here are some great ideas to inspire you:

• Add more fruit: Consider incorporating crushed bananas or applesauce for added moisture and flavor.
• Nut options: Try using pecans instead of walnuts, or omit the nuts altogether if you prefer a nut-free cake.
• Spice it up: Experiment with spices like cardamom or allspice for a unique flavor profile.
• Healthier frosting: Substitute half of the cream cheese with Greek yogurt for a lighter frosting option.
• Layer it up: Create an impressive layer cake by adding more layers and frosting between each layer.
• Gluten-free option: Substitute the all-purpose flour with a gluten-free blend for a delicious gluten-free cake.

What Goes Well With This Carrot Pineapple Cake

When it comes to serving your delicious Carrot Pineapple Cake, there are various options that complement its unique flavors beautifully.

• Coffee or tea: A slice of this cake pairs wonderfully with a warm cup of coffee or tea, making it a perfect afternoon treat.
• Fresh fruit salad: Serve alongside a mixed fruit salad for a refreshing balance against the sweetness of the cake.
• Ice cream: A scoop of vanilla ice cream adds a creamy contrast that enhances the cake’s flavors.
• Seasonal celebrations: This cake is perfect for any occasion, from birthdays to holidays, making it a versatile dessert choice.
• Whipped cream: Top with freshly whipped cream for an extra indulgent touch that elevates the dessert.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to a week.
• Freezing: You can freeze leftover slices wrapped in plastic wrap for up to three months.
• Occasions: This cake makes a great dessert for potlucks, family gatherings, or casual get-togethers.

FAQ

Conclusion

The Carrot Pineapple Cake is a true celebration of flavor and texture, bringing joy to any gathering. Its moist cake filled with the goodness of carrots and pineapple, topped with velvety cream cheese frosting, makes it an irresistible treat. I encourage you to try making this delightful cake for your next event or a special occasion. It’s sure to impress your guests and become a beloved favorite!

Carrot Pineapple Cake

Craving something sweet? The Carrot Pineapple Cake is your answer! This moist and flavorful cake combines the sweetness of carrots and pineapple, topped with a luscious cream cheese frosting. Perfect for celebrations or just because, it's a treat you won't want to miss!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Grater
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.75 cup Canola or vegetable oil
• 4 large Eggs room temperature
• 1.5 cups Packed light brown sugar
• 0.5 cup Granulated sugar
• 1 teaspoon Pure vanilla extract
• 3 cups Grated carrots lightly packed
• 1 can (8 ounces) Crushed pineapple drained
• 0.75 cup Chopped walnuts
• 0.5 cup Raisins optional
• 1 package (8 ounces) Cream cheese softened to room temperature
• 0.5 cup Unsalted butter softened to room temperature
• 2 cups Powdered sugar

Instructions

 

• Preheat your oven to 350°F (175°C). This ensures a consistent baking temperature that helps the cake rise evenly. Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting them with flour to prevent sticking later on.
• In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 ½ teaspoons of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. This mixture is your dry ingredients that will provide flavor and structure to your cake.
• In another mixing bowl, combine ¾ cup of canola oil, 4 large eggs (at room temperature), 1 ½ cups of packed light brown sugar, ½ cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Beat these ingredients together until they are well combined and smooth.
• Carefully stir in the flour mixture into the wet ingredients, mixing just until combined. This is important to ensure your cake does not become tough. You want to maintain a light and airy texture.
• Gently fold in 3 cups of grated carrots, 1 can (8 ounces) of drained crushed pineapple, ¾ cup of chopped walnuts, and ½ cup of optional raisins. Make sure these are evenly distributed throughout the batter for a delicious bite in every piece.
• Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles that may have formed.
• Place the pans in the preheated oven and bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as baking time can vary slightly.
• Once baked, allow the cakes to cool in the pans for about 10 minutes. This helps them set and makes it easier to remove them without breaking. Afterward, transfer them to a wire rack to cool completely.
• While the cakes cool, prepare the frosting. In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add 2 cups of powdered sugar and continue to beat until fluffy and spreadable.
• Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Ensure a smooth finish for an appealing presentation.
• Finally, slice your beautiful Carrot Pineapple Cake and enjoy it with friends and family. It's sure to become a favorite!

Notes

• Use room temperature ingredients: Ensure your eggs and cream cheese are at room temperature for better blending and a smoother batter.
• Don’t overmix: Overmixing can lead to a dense cake. Mix just until combined to keep it light.
• Cool cakes completely: Allow your cakes to cool completely before frosting, as warm cake can melt the frosting.
• Variations: Feel free to add shredded coconut or dried fruit for a fun twist!

Keyword Carrot Cake Recipe, Easy Cake Recipe, Moist Carrot Cake, Pineapple Cake