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–+ servings

Carrot Cake with Pineapple

A moist and flavorful carrot cake with a delightful addition of crushed pineapple and a rich cream cheese glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 3 large eggs
  • 200 g granulated sugar (approx 1 cup)
  • 100 g brown sugar (approx 1/2 cup)
  • 240 ml vegetable oil (approx 1 cup)
  • 2 tsp vanilla extract
  • 300 g finely grated carrots (approx 3 cups)
  • 225 g crushed pineapple, drained (approx 1 cup)
  • 100 g chopped walnuts or pecans (optional, approx 1 cup)

Glaze Ingredients

  • 120 g powdered sugar (approx 1 cup)
  • 60 g cream cheese, softened (approx 1/4 cup)
  • 1-2 tbsp milk
  • 0.5 tsp vanilla extract

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the grated carrots, crushed pineapple, and nuts (if using).
  • Divide the batter equally between the prepared pans.

Baking

  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

Glazing and Serving

  • To make the glaze, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
  • Once the cakes are cool, spread the cream cheese glaze on top of one layer, place the second layer on top, and frost the top with more glaze.
  • Serve the carrot cake at room temperature or slightly chilled. Enjoy!

Notes

Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet. Grate the carrots finely for better texture. Feel free to add raisins or coconut for extra flavor. You can substitute the vegetable oil with applesauce for a lighter version.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 25g
Keyword Baking, Carrot Cake, Cream Cheese, Dessert, pineapple
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