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.
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
- 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.
- Spread frosting on cake. Store in refrigerator.