Pineapple Carrot Cake Recipe

Pineapple Carrot Cake Recipe

How To Make Pineapple Carrot Cake

This pineapple carrot cake is proof that vegetable and fruit are a good combo when baked together. Top it with cream cheese frosting for a complete dessert.

Preparation: 30 minutes
Cooking: 55 minutes
Additional Time: 3 hours 45 minutes
Total: 5 hours 10 minutes



  • cupsall purpose flour,spoon & leveled
  • 2tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • tspground cinnamon
  • ½tspground cloves
  • ½tspground ginger
  • ½tspground nutmeg
  • 1cupvegetable oil,or canola
  • cupslight or dark brown sugar,packed
  • cupgranulated sugar
  • 4large eggs,at room temperature
  • 1tsppure vanilla extract
  • 3large carrots,grated, about 2 cups
  • 1cuppineapple,drained, crushed
  • 1cupwalnuts,chopped

For the Cream Cheese Frosting:

  • 8ozfull fat block cream cheese,softened to room temperature
  • ½cupunsalted butter,softened to room temperature
  • 3cupsconfectioner’s sugar,plus an extra ¼ cup if needed
  • 1tsppure vanilla extract
  • tspsalt


  1. Preheat the oven to 350 degrees F and grease a 9×13-inch pan.

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

  3. Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

  4. Spread batter into the prepared pan. Bake for 45 to 55 minutes.

  5. The cake is done when a toothpick inserted in the center comes out clean. If the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

  6. Remove the cake from the oven and set it on a wire rack. Allow to cool completely.

Cream Cheese Frosting:

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

  2. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

  3. If you want the frosting a little thicker, add the extra ¼ cup of confectioner’s sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.

  4. Cover leftover cake tightly and store in the refrigerator for 5 days.


  • Calories: 505.84kcal
  • Fat: 27.98g
  • Saturated Fat: 8.27g
  • Trans Fat: 0.37g
  • Monounsaturated Fat: 14.18g
  • Polyunsaturated Fat: 3.49g
  • Carbohydrates: 60.27g
  • Fiber: 1.32g
  • Sugar: 42.08g
  • Protein: 5.06g
  • Cholesterol: 82.50mg
  • Sodium: 318.84mg
  • Calcium: 92.52mg
  • Potassium: 143.02mg
  • Iron: 1.56mg
  • Vitamin A: 249.05µg
  • Vitamin C: 6.12mg
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