Description
A moist and flavorful carrot cake infused with crushed pineapple and warm spices, topped with creamy cream cheese frosting. This tropical twist on a classic dessert is perfect for holidays, potlucks, or any celebration.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Combine wet and dry ingredients just until blended.
- Fold in carrots, pineapple, and walnuts (if using).
- Pour into prepared pan and bake 30–35 minutes, until golden and a toothpick comes out clean.
- Cool completely.
- Make frosting by beating cream cheese, butter, powdered sugar, and vanilla until creamy.
- Spread frosting over cooled cake before serving.
Notes
- Don’t overmix batter; it keeps cake light.
- Add coconut, raisins, or pecans for variety.
- Store in fridge up to 4 days or freeze for longer.
- Let sit at room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Tropical-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: ~370
- Sugar: ~32 g
- Sodium: ~240 mg
- Fat: ~20 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~12 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~5 g
- Cholesterol: ~55 mg