Pineapple Carrot Cake

Pineapple Carrot Cake is super moist and has lots of spice flavor. Made in a 9X13-inch pan, it’s easy to cut into squares and share. The cake is covered in a rich and creamy cream cheese icing.

Pineapple Carrot Cake

 

Pineapple Carrot Cake makes an awesome Spring or Easter cake. This cake is plenty sweet with lots of cinnamon, nutmeg, and ground clove flavor. I also add a few chopped pecans to the batter but you could leave them out or use walnuts instead.

MY LATEST VIDEOS

Pineapple Carrot Cake with Cream Cheese Frosting

 

What’s great about this cake is there’s no electric mixer needed. Just 2 bowls and a whisk.

Crushed pineapple is used for this recipe. It gives the cake a little extra flavor and adds moisture, but doesn’t change the texture too much.

If you’re looking for an easy, delicious Easter cake, this Pineapple Carrot Cake is it.

Pineapple Carrot Sheet Cake

 

Pineapple Carrot Cake with Cream Cheese Frosting

More Cakes Great For Easter

 

5 from 1 vote
Pineapple Carrot Cake
Pineapple Carrot Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Pineapple Carrot Cake is super moist and has lots of spice flavor. Made in a 9X13-inch pan, it's easy to cut into squares and share. The cake is covered in a rich and creamy cream cheese icing.

Course: Dessert
Servings: 16 servings
Ingredients
Cake
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 5 to 6)
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup chopped pecans
Frosting
  • 1/2 cup butter (1 stick), softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) package powdered sugar
  • 2 tablespoons heavy cream or half-and-half
Instructions
  1. Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.

  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.

  3. In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla.

  4. Pour wet ingredients into dry ingredients. Stir until combined. 

  5. Fold in carrots, pineapple, and pecans. Pour batter into prepared pan.

  6. Bake 40 to 45 minutes. Let cake cool completely.

  7. Using an electric mixer, beat butter and cream cheese until smooth.

  8. Beat in the vanilla.

  9. Beat in powdered sugar 1 cup at a time, adding the 2 tablespoons of cream as needed to thin it.

  10. Spread frosting on cake. Store in refrigerator.

Recipe adapted from Together as Family

 

Disclosure: This post may contain affiliate links.

2 thoughts on “Pineapple Carrot Cake

  1. I am impressed with the number of servings slider that adjusts the amount of ingredients to the selected number of servings. Really cool.

    I also like that you provide weight and volume measurement, not just a can, jar, or bag of something.

    I notice that the size of pan remains constant despite use of the slider. Halving the recipe would half the thickness of the batter.

    The thinner amount of batter would bake faster than the original cake thickness.

    Halving the recipe and maintaining the thickness of the cake would require a 7.6″ square pan, but 8×8′ would be close enough.

Leave a Reply

Your email address will not be published. Required fields are marked *