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Pineapple Carrot Cake

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Indulge in the delightful flavors of this Pineapple Carrot Cake, a moist and flavorful dessert perfect for any occasion! The combination of sweet crushed pineapple and freshly grated carrots creates a tender crumb that everyone will love. This cake is not only easy to make but also versatile; whether you prefer it as a layer cake, sheet cake, or cupcakes, it’s sure to impress. Topped with a creamy frosting, this treat is an excellent choice for birthdays, holidays, or just a sweet indulgence at home. Enjoy the wholesome goodness of fruits and veggies in every bite!

Ingredients

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  • 2 cups all-purpose flour
  • 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 canola or vegetable oil
  • 4 large eggs (room temperature)
  • 1 and 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 (8-ounce) can crushed pineapple (drained)
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots (lightly packed)
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins (optional)
  • 1 (8-ounce) package brick style cream cheese (softened to room temperature)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your baking pans with butter or non-stick spray.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
  3. In another bowl, combine canola or vegetable oil, eggs, light brown sugar, granulated sugar, crushed pineapple, and pure vanilla extract. Use an electric mixer on medium speed until everything is well blended.
  4. Gradually add the dry ingredients into the wet mixture. Stir until just combined and gently fold in grated carrots, chopped walnuts, and raisins (if using).
  5. Divide the batter evenly between your prepared pans. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  6. In a mixing bowl, beat together cream cheese and unsalted butter until smooth. Gradually add powdered sugar, mixing until smooth, then stir in pure vanilla extract.
  7. Once cooled, spread the frosting between layers if using round cakes and frost the top and sides of your cake generously.

Nutrition

Find it online: https://flavorandspoon.com/pineapple-carrot-cake/