Description
Moist Carrot Cake with Pineapple is a soft, flavorful dessert packed with grated carrots, crushed pineapple, crunchy nuts, and cozy spices. Perfectly moist and topped with a smooth cream cheese frosting, it’s a crowd favorite for any gathering. Bake it today and let us know how it goes!
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
¾ cup canola or vegetable oil
2 cups granulated sugar
½ cup buttermilk
2 teaspoons pure vanilla extract
3 cups finely grated carrots
1 cup chopped pecans or walnuts
½ cup sweetened flaked coconut (optional)
1 (8 oz) can crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
5 cups powdered sugar
1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper, then grease and lightly flour them.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking until well blended.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs, oil, sugar, buttermilk, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in Add-ins: Gently fold in the grated carrots, chopped nuts, coconut, and crushed pineapple until evenly distributed.
- Bake the Cake: Evenly pour the batter into the prepared cake pans. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 10 minutes before carefully transferring them to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract and gradually incorporate the powdered sugar, beating until the frosting is fluffy. If the frosting is too thick, gradually mix in milk, one tablespoon at a time, until it reaches your preferred texture.
- Assemble the Cake: Set one cake layer on your serving dish and evenly spread frosting over the top before adding the next layer.
Notes
Use freshly grated carrots for the best moisture and texture.
You can omit coconut and nuts if preferred.
Ensure pineapple is well-drained to prevent sogginess.
This cake also works well as cupcakes or a sheet cake.
Bring all cold ingredients to room temperature before using.
- Prep Time: 30 minutes + 10 minutes (cooling)
- Cook Time: 30 minutes