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Carrot Cake with Pineapple

Carrot Cake with Pineapple

This moist carrot cake blends shredded carrots and crushed pineapple, topped with a creamy pineapple-infused cream cheese frosting and toasted pecans for a delightful dessert.
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Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 310 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowl
  • 1 large bowl
  • 1 electric mixer for beating ingredients and frosting
  • 1 cooling rack

Ingredients
  

  • 1/2 cup butter room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons vegetable oil
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded carrots
  • 1 cup crushed pineapple well drained
  • 1 cup butter room temperature (for frosting)
  • 8 ounces cream cheese room temperature
  • 4 cups powdered sugar
  • 3 tablespoons pineapple juice
  • 3/4 cup pecans chopped and toasted

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • Whisk together cake flour, baking powder, baking soda, and ground cinnamon in a mixing bowl.
  • In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
  • Add vegetable oil, eggs, milk, and vanilla extract; mix until smooth.
  • Gradually add the dry ingredients to the wet mixture and stir until just combined.
  • Fold in shredded carrots and crushed pineapple gently.
  • Pour batter into prepared pan and bake for approximately 36 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool for 10 minutes in the pan, then transfer to a cooling rack.
  • For the frosting, beat butter and cream cheese until smooth.
  • Gradually add powdered sugar and mix well, then stir in pineapple juice until creamy.
  • Once the cake is fully cooled, spread cream cheese frosting evenly over the top.
  • Sprinkle toasted chopped pecans on the frosting before serving.

Notes

  • Drain pineapple thoroughly to avoid excess moisture in the cake.
  • Use room temperature ingredients for best mixing and texture.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • To toast pecans, bake at 350°F for 5-7 minutes or until fragrant.