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Pineapple Carrot Cake with Cream Cheese Frosting Recipe

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4.3 from 12 reviews

A moist and flavorful Pineapple Carrot Cake topped with a rich cream cheese frosting, combining the natural sweetness of pineapple and carrots with warm spices and crunchy walnuts. This classic dessert is perfect for special occasions or a delightful treat.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup canola or vegetable oil (240ml)
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1/3 cup (67g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Add-ins

  • 2 cups (260g) shredded carrots (about 4 large peeled carrots)
  • 1 cup (8 ounces) crushed pineapple, drained
  • 1 cup (125g) chopped walnuts

For the Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch glass baking pan to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the canola or vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined and smooth.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and whisk gently until just combined. Avoid overmixing to keep the cake tender.
  5. Add Carrots, Pineapple, and Walnuts: Fold in the shredded carrots, drained crushed pineapple, and chopped walnuts carefully to distribute them evenly throughout the batter.
  6. Pour Batter and Bake: Spread the cake batter evenly into the prepared 9×13-inch pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. If the cake edges or top brown too quickly, tent loosely with aluminum foil.
  7. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely, about 45 minutes to an hour. For quicker cooling, refrigerate the cake after it has cooled slightly.
  8. Prepare Cream Cheese Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until smooth and creamy.
  9. Add Remaining Frosting Ingredients: Gradually add 3 cups of confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and continue beating for 2 minutes. Add the extra 1/4 cup confectioners’ sugar if you prefer a thicker frosting.
  10. Frost the Cake: Spread the prepared cream cheese frosting evenly over the cooled cake. Refrigerate the frosted cake for at least 30 minutes to set the frosting and make cutting easier.
  11. Store Leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Drain the crushed pineapple well to prevent excess moisture in the cake batter.
  • Room temperature eggs and cream cheese ensure better mixing and texture.
  • Adjust baking time depending on your oven’s calibration; start checking at 45 minutes.
  • Using a glass pan helps with even baking and easy monitoring of doneness.
  • Refrigerate the cake after cooling to speed up the process, especially in warm environments.
  • The frosting can be made a day ahead and kept in the fridge; bring to room temperature before spreading.
  • Adding more confectioners’ sugar to frosting helps thicken it if needed.

Find it online: https://bitezly.com/pineapple-carrot-cake-with-cream-cheese-frosting-recipe/