Pineapple Carrot Cake
servings
Pineapple Carrot Cake is a favorite Spring dessert! With sweet pineapple, warm spices, and chopped walnuts, this tender cake is perfect for your Easter celebration or any time you want a tasty treat!
Ingredients
- 250 grams all-purpose flour (about 2 cups), plus more for coating pan
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 100 grams light brown sugar, packed (about 1/2 cup)
- 200 grams granulated white sugar (about 1 cup)
- 3 large eggs
- ½ tablespoon vanilla extract
- 215 grams carrots, finely grated (about 2 cups)
- 1 cup walnuts, roughly chopped
- 8 ounces canned crushed pineapple, drained well
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350F and grease two 9-inch cake pans with non-stick spray and coat with flour.
- In a large bowl, whisk together flour, cinnamon, baking soda, sea salt, and nutmeg.
- Add vegetable oil, light brown sugar, and granulated sugar into the bowl of your stand mixer. Using the paddle attachment, mix until smooth.
- Add eggs and vanilla extract and beat until incorporated.
- Add in dry ingredients and mix again until just combined.
- Fold in grated carrots, walnuts, and drained pineapple.
- Evenly divide the batter between both cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.
- Let cakes cool for 10 minutes in the pans then invert the pans on a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer, cream together butter and cream cheese until smooth, occasionally scraping down the sides of your bowl (about 3 minutes).
- Add vanilla and salt and mix again.
- Slowly add powdered sugar and mix until fully incorporated.
Assembling the Cake
- Once cakes have fully cooled, place one of the cakes bottom side down onto a serving tray.
- Add frosting to the top of the first cake layer. The amount of frosting you use will be up to your preferences.
- Once the middle layer has been evenly smoothed onto the cake, invert the second cake bottom side up, on top of the frosting.
- Frost with your remaining cream cheese frosting.
- Garnish with chopped walnuts, if desired. Slice and serve.
Notes
- In testing, I had about a cup of cream cheese frosting left over, so you can use more or less as desired, including a thicker filling in between layers.
- Store leftovers in an airtight container or tightly wrapped in the fridge for 5-7 days.
Nutrition
Serving: 1serving | Calories: 761kcal | Carbohydrates: 118g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 632mg | Potassium: 307mg | Fiber: 4g | Sugar: 88g | Vitamin A: 5242IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg