Moist Pineapple Carrot Cake with Cream Cheese Frosting

Moist pineapple carrot cake with cream cheese frosting is even better than that traditional carrot cake recipe! Give it a try and you’ll see why! 

Unfortunately (or fortunately, depending on how you feel about my writing), there’s no story behind this ultra delicious and moist carrot pineapple cake.

I’ve been making this cake for years, and everyone goes nuts for this cake. Incidentally, you could add nuts to the batter, if you so desired. If you can grate some carrot, and work a mixer (or use a whisk and spatula) you can definitely make this cake.

So? What are you waiting for?

Moist Pineapple Carrot Cake with
Cream Cheese Frosting

adapted from a recipe from an unknown source

Ingredients for Cake

• 2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 eggs
• 1/2 cup (4 oz) melted butter
• 3/4 cup (5 oz) sugar
• 1/2 cup (2.5 oz) packed, dark or light brown sugar
• 1/2 cup (4 oz) light olive oil, or other similar oil
• 2 cups (8 oz) grated carrots, preferably organic
• 1 1/2 cups (12 oz liquid measure) crushed pineapple (well-drained)
• 1 cup (3 oz) flaked or shredded, unsweetened coconut (propylene glycol free)
• *optional (3/4 cup (6 oz) chopped walnuts or pecans)

Prepare a 9″ x 13″ pan (butter and flour) and set oven to 350ºF (175ºC).

Sift the first five dry ingredients into a large bowl and set aside.

Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.

 

Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.

Next, add the bowl of sifted ingredients.

Mix well, and pour into prepared pan. Wasn’t that the easiest cake batter?

Now place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan).

Meanwhile, prepare the frosting.

Cream Cheese Frosting

Ingredients

• 3 oz butter, at room temperature
• 6 oz cream cheese, at room temperature
• 10 oz powdered sugar
• 1 tsp vanilla
• 1/4 tsp salt (if using unsalted butter)
• approximately 2 or 3 tbsp milk

Mix butter and cream cheese together until well blended. It is very important to have these ingredients at room temperature, or you’ll fight to get them creamed together, and you’ll lose.

Next, add the vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Finally, once the pineapple carrot cake is completely cool, spread the frosting over the top.

This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

You may also enjoy this no bake recipe using pineapple rings.

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Yield: 1 cake

Moist Pineapple Carrot Cake with Cream Cheese Frosting

Print

A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 cups (8 oz) grated carrots, preferably organic
• 2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 4 eggs
• 3/4 cup (5 oz) sugar
• 1/2 cup (2.5 oz) dark (or light) brown sugar
• 1/2 cup (4 oz) melted butter
• 1/2 cup (4 oz) light olive oil, or other similar oil
• 2 tsp baking powder
• 1 1/2 cups (12 oz liquid measure) crushed pineapple (well-drained)
• 1 cup (3 oz) flaked or shredded coconut (proplyene glycol free)
• *optional (3/4 cup (6 oz) chopped walnuts or pecans)

CREAM CHEESE FROSTING

• 3 oz butter, at room temperature
• 6 oz cream cheese, at room temperature
• 10 oz powdered sugar
• 1 tsp vanilla
• 1/4 tsp salt (if using unsalted butter)
• approximately 2 or 3 tbsp milk

Instructions

1. Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
2. Sift the first five dry ingredients into a large bowl and set aside.
3. Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
4. Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
5. Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
6. Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan.)
7. Meanwhile, prepare the...

TO MAKE FROSTING

1. Mix butter and cream cheese together until well blended (it is very important to have these at room temperature, or you'll fight to get them creamed together, and you'll lose.)
2. Add vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Once the pineapple carrot cake is completely cool, spread the frosting over the top.
3. Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

Notes

Nutrition information given is without nuts.

Nutrition Information:

Yield:

16

Serving Size:

1 piece
Amount Per Serving:Calories: 431 Total Fat: 27g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 44g Fiber: 0g Sugar: 0g Protein: 5g