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Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple Carrot Cake: The Best Cream Cheese Frosting Recipe

This Pineapple Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9×13-inch pan
  • mixer
  • large bowl
  • medium bowl
  • whisk

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
  • 1 cup canola oil (or vegetable)
  • 1.25 cups packed light or dark brown sugar (250g)
  • ⅓ cup granulated sugar (67g)
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots (about 4 large peeled carrots, 260g)
  • 1 cup crushed pineapple (drained, 8 ounces)
  • 1 cup chopped walnuts (125g)

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese (softened to room temperature, 226g)
  • 0.5 cup unsalted butter (softened to room temperature, 113g)
  • 3 cups confectioners’ sugar (plus an extra ¼ cup if needed, 360g)
  • 1 teaspoon pure vanilla extract
  • 0.125 teaspoon salt

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.
  • In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • If desired, add the extra ¼ cup of confectioners sugar for a thicker frosting. Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword Baking, Cake Recipes, Carrot Cake, Cream Cheese Frosting, dessert recipes, Pineapple Carrot Cake
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