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
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 16servings
Ingredients
Cake
2 1/2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
2teaspoonscinnamon
1/2teaspoonnutmeg
1/4teaspoonground cloves
1cupvegetable oil
1cuppacked light brown sugar
1/2cupgranulated sugar
4largeeggs
1teaspoonvanilla extract
2cupsshredded carrots (about 5 to 6)
1(8-ounce) cancrushed pineapple,drained
1/2cupchopped pecans
Frosting
1/2cupbutter (1 stick),softened
1(8-ounce) packagecream cheese,softened
1teaspoonvanilla extract
1(16-ounce) packagepowdered sugar
2tablespoonsheavy cream or half-and-half
Instructions
Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla.
Pour wet ingredients into dry ingredients. Stir until combined.
Fold in carrots, pineapple, and pecans. Pour batter into prepared pan.
Bake 40 to 45 minutes. Let cake cool completely.
Using an electric mixer, beat butter and cream cheese until smooth.
Beat in the vanilla.
Beat in powdered sugar 1 cup at a time, adding the 2 tablespoons of cream as needed to thin it.