Pineapple Carrot Cake
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5 from 2 votes

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.
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.