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–+ servings

Carrot Cake with Pineapple and Cream Cheese Frosting

Course Cakes & Pies
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time: 5 minutes
Total Time 55 minutes
Servings 16 slices
Calories 432
Author adapted by Christina Conte
A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!

Equipment

  • 1 9" x 13" pan

Ingredients

Carrot Cake:

  • 2 cups all-purpose flour (good quality, preferably unbleached and not enriched)
  • ¾ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 4 eggs
  • ¾ cup sugar
  • ½ cup brown sugar (dark and light)
  • ½ cup butter melted
  • ½ cup light olive oil
  • 2 cups carrots grated (preferably organic)
  • 1 ½ cups crushed pineapple (liquid measure, well-drained)
  • 1 cup coconut flaked or shredded (proplyene glycol free)
  • ¾ cup walnuts or pecans, chopped (optional)

Cream Cheese Frosting:

  • 3 oz butter at room temperature
  • 6 oz cream cheese at room temperature
  • 10 oz powdered sugar
  • 1 tsp vanilla
  • ¼ tsp salt only if using unsalted butter
  • 2 Tbsp milk (add more if needed)
US Customary - Metric

Instructions

Carrot Cake:

  • 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.
  • 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:

  • 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.)
  • 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.
  • Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

Notes

  • The nutrition information given is without nuts.

Nutrition

Serving: 1 slice | Calories: 432kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 360mg | Potassium: 161mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3208IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
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