This easy carrot pineapple cake is perfect for any occasion, from a casual family dinner to a special celebration. The combination of pineapple and carrots creates a moist and flavorful cake that is sure to impress. The delicious cream cheese frosting makes this dessert totally crave-worthy!

I love carrot cake!!! What’s my proof? I love it so much that our wedding cake was a delicious carrot cake!

I know it is not the most popular choice for a wedding cake but I just love its flavors so much that I chose it over the chocolate cake. I love that it actually has a more complex taste than other cakes because of the many flavors and textures added to it from the warm spices, the carrots themselves, the nuts added, and the plump raisins not to mention the extra moisture from crushed pineapples, too! How can you not love it?

I’ve tried and tested this recipe at least twice and both versions got rave reviews from my churchmates who got to taste this when I brought it to our coffee break time. It’s absolutely yummy and whether you serve this chilled (right out of the fridge) or at room temperature, it’s always moist!

Now, let’s go and make the recipe!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR EASY CARROT PINEAPPLE CAKE WITH CREAM CHEESE FROSTING?

FOR THE CAKE

• 1 cup oil of choice
• 1 1/2 cups white sugar
• 4 eggs, room temperature
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 ground nutmeg
• 1 1/2 teaspoon vanilla extract
• 2 cups carrots, shredded
• 1 cup or 1 (8 oz) can crushed pineapple,
• 1/2 cup chopped walnuts or pecans
• 1/2 cup seedless raisins, rehydrated

FOR THE YUMMY CREAM CHEESE FROSTING

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

HOW DO YOU MAKE THIS EASY CARROT PINEAPPLE CAKE WITH CREAM CHEESE FROSTING?

FOR THE CAKE

1. Preheat your oven to 350°F (175°C). Lightly grease (with butter or cooking spray) and dust with flour a 9×13 inch baking pan.
2. Place the raisins in a heatproof bowl and pour over hot water to cover then let sit for 10-15 minutes. Drain.
3. Combine the oil, sugar, eggs, flour, baking power and baking soda, salt, spices (cinnamon and nutmeg), and vanilla extract. Add the shredded carrots and crushed pineapple and mix until well blended.
4. Fold in the nuts and raisins.
5. Pour batter into the prepared pan and bake in the preheated oven for 45-50 minutes or until a tester inserted in the middle comes out clean. Allow to cool completely in the pan then frost. If using 2 (9-inch) round cake pans, bake for 30-40 minutes and then transfer to a wire rack to cool completely.

FOR THE YUMMY CREAM CHEESE FROSTING

1. In a large bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat until the frosting is creamy and smooth.
2. Frost the cake. You may not need all of the frosting if you’re using the 9×13 but would need all of it if making a two-tier cake.
3. Slice the cake and serve.

This carrot pineapple cake is perfect for any occasion, from a casual family dinner to a special celebration. The combination of pineapple and carrots creates a moist and flavorful cake that is sure to impress. Enjoy!

FREQUENTLY ASKED QUESTIONS ABOUT THE MAKING OF A YUMMY CARROT PINEAPPLE CAKE

HOW LONG DOES THIS CARROT PINEAPPLE CAKE KEEP?

The shelf life of a carrot cake depends on how it is stored. If stored properly and the home is not too hot, a homemade carrot cake can last for up to 2-3 days at room temperature and up to 1 week if chilled in the refrigerator. If you have already frosted the cake with the cream cheese frosting, you may keep the cake at room temperature for 1-2 days.

HOW DO I STORE THIS CARROT PINEAPPLE CAKE?

To store carrot cake at room temperature, it should be covered with plastic wrap or aluminum foil and stored in a cool, dry place away from direct sunlight or heat sources. If you live in a hot and humid climate, it is best to store the cake in the refrigerator to prevent spoilage.

To store carrot cake in the refrigerator, cover it with plastic wrap or aluminum foil and place it in an airtight container. The container should be placed on a shelf, away from the walls of the refrigerator to ensure proper air circulation. Before serving, let the cake sit at room temperature for about an hour to allow it to soften slightly.

It is also possible to freeze carrot cake for up to 3 months. To do this, wrap the cake tightly with plastic wrap or aluminum foil and place it in an airtight container. When ready to serve, allow the cake to thaw in the refrigerator overnight before serving.

It is important to note that the cream cheese frosting on the cake may cause it to spoil more quickly, so if you plan on storing the cake for an extended period of time, it is best to keep the frosting separate and add it to the cake just before serving.

CAN I USE THIS RECIPE TO MAKE CARROT CAKE CUPCAKES?

Absolutely! You can easily adapt this carrot cake recipe to make delicious carrot cake cupcakes. Here’s what you need to do:

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. Follow the recipe for the carrot cake batter as written, making sure to grate the carrots finely so they cook evenly and are not too chunky.
3. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
4. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
5. Let the cupcakes cool in the tin for 5-10 minutes before removing them from the tin and placing them on wire racks to cool completely.
6. While the cupcakes are cooling, make the cream cheese frosting as directed in the recipe.
7. Once the cupcakes are completely cool, pipe or spread a generous amount of frosting onto each cupcake.
8. Decorate with additional chopped nuts or a sprinkle of cinnamon if desired.

These carrot cake cupcakes are perfect for parties, potlucks, or any occasion where you want to serve a sweet and tasty dessert that everyone will love. Enjoy!

WHAT CAN I USE INSTEAD OF OIL IN THIS CARROT PINEAPPLE CAKE RECIPE?

If you’re looking for a healthier alternative to oil in your carrot cake recipe, you can try using unsweetened applesauce, mashed bananas, or Greek yogurt. These ingredients can be used in a 1:1 substitution for oil in most baking recipes.

Using applesauce will add moisture to the cake while also reducing the fat content. Mashed bananas are another great alternative that will add natural sweetness and moisture to the cake. Greek yogurt can also be used as a substitute for oil, and it will add protein and a creamy texture to the cake.

Here’s how you can substitute one of these ingredients for the oil in your carrot cake recipe:

• For applesauce: Substitute the same amount of unsweetened applesauce for the oil called for in the recipe. For example, if the recipe calls for 1/2 cup of oil, use 1/2 cup of unsweetened applesauce instead.
• For mashed bananas: Substitute the same amount of mashed bananas for the oil called for in the recipe. For example, if the recipe calls for 1/2 cup of oil, use 1/2 cup of mashed bananas instead.
• For Greek yogurt: Substitute the same amount of Greek yogurt for the oil called for in the recipe. For example, if the recipe calls for 1/2 cup of oil, use 1/2 cup of Greek yogurt instead.

Keep in mind that using a substitute for oil may affect the texture and taste of the cake slightly, but it will still be delicious and moist.

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Easy Carrot Pineapple Cake with Cream Cheese Frosting

Manila Spoon

This easy carrot pineapple cake is perfect for any occasion, from a casual family dinner to a special celebration. The combination of pineapple and carrots creates a moist and flavorful cake that is sure to impress. The delicious cream cheese frosting makes this dessert totally crave-worthy!

5 from 12 votes

Print Recipe Save Saved!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Desserts

Cuisine American

Servings 20

Calories 386 kcal

Ingredients

 

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FOR THE CAKE

• 1 cup oil of choice
• 1 1/2 cups white sugar
• 4 eggs, room temperature
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 ground nutmeg
• 1 1/2 teaspoon vanilla extract
• 2 cups carrots, shredded
• 1 cup or 1 (8 oz) can crushed pineapple,
• 1/2 cup chopped walnuts or pecans
• 1/2 cup seedless raisins, rehydrated

FOR THE YUMMY CREAM CHEESE FROSTING

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, or to taste
• 2 teaspoons vanilla extract

Instructions

 

FOR THE CAKE

• Preheat your oven to 350°F (175°C). Lightly grease (with butter or cooking spray) and dust with flour a 9×13 inch baking pan.
• Place the raisins in a heatproof bowl and pour over hot water to cover then let sit for 10-15 minutes. Drain.
• Combine the oil, sugar, eggs, flour, baking power and baking soda, salt, spices (cinnamon and nutmeg), and vanilla extract. Add the shredded carrots and crushed pineapple and mix until well blended.
• Fold in the nuts and raisins.
• Pour batter into the prepared pan and bake in the preheated oven for 45-50 minutes or until a tester inserted in the middle comes out clean. Allow to cool completely in the pan then frost. If using 2 (9-inch) round cake pans, bake for 30-40 minutes and then transfer to a wire rack to cool completely.

FOR THE YUMMY CREAM CHEESE FROSTING

• In a large bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat until the frosting is creamy and smooth.
• Frost the cake. You may not need all of the frosting if you’re using the 9×13 but would need all of it if making a two-tier cake.
• Slice the cake and serve.

Nutrition

Calories: 386kcalCarbohydrates: 50gProtein: 5gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 46mgSodium: 983mgPotassium: 161mgFiber: 1gSugar: 21gVitamin A: 2341IUVitamin C: 2mgCalcium: 72mgIron: 1mg

Keyword carrot cake with raisins, easy carrot pineapple cake with cream cheese frosting, how to make carrot cake with pineapples, how to make cream cheese frosting

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Last updated on August 19th, 2023 at 07:13 pm