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5 from 23 votes

Pineapple Carrot Cake

A moist carrot cake filled with crushed pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!
Course Dessert
Cuisine American
Keyword pineapple carrot cake
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12 -15 slices
Author Danielle

Ingredients

For the carrot cake:

  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) canola or vegetable oil
  • 4 large eggs room temperature
  • 1 and 1/2 cups (300 grams) light brown sugar
  • 1/2 (100 grams) cup granulated sugar
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots, lightly packed
  • 3/4 cup (90 grams) chopped walnuts
  • Optional: 1/2 cup (75 grams) raisins

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese, softened to room temperature
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:

  • Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
  • Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
  • Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.

To make the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!

Notes

Store leftover carrot cake in the refrigerator covered tightly for up to 4 days.
To make in advance: Carrot cake may be prepared 2-3 days in advance. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for 2-3 days. Cream cheese frosting may also be made 1-2 days in advance. Cover tightly and refrigerate the frosting, bring to room temperature on the counter before frosting the cake.
To freeze: Remove the carrot cake from the pan and wrap tightly in plastic wrap, store in the freezer for up to 3 months. Thaw overnight in the refrigerator. Frosting will also freeze well for 2-3 months, thaw in the refrigerator overnight, then bring to room temperature on the counter before frosting the cake.