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Pineapple Carrot Cake

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A moist and flavorful pineapple carrot cake that combines the sweetness of pineapple with the earthiness of carrots, topped with a luscious cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Fold in grated carrots, crushed pineapple, nuts, and coconut (if using).
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
  9. Frost with cream cheese frosting once completely cooled.

Notes

  • You can omit nuts and coconut if desired.
  • Ensure the crushed pineapple is well-drained to avoid excess moisture.
  • This cake tastes even better the next day after flavors meld.

Nutrition

Keywords: pineapple carrot cake, moist carrot cake, cream cheese frosting, homemade cake, Easter dessert

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