pineapple carrot cake

Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.

Pineapple Carrot Cake with Cream Cheese Frosting

baking powder

baking soda

salt

cinnamon

EACH ground cloves, ground ginger, + ground nutmeg

canola (240 milliliters) or vegetable oil*

(250 grams) packed light or dark brown sugar

(67 grams) granulated sugar

eggs,

vanilla extract

(260 grams) shredded carrots (about 4 large peeled carrots)

(8 ounces) crushed pineapple, drained*

(125 grams) chopped walnuts

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

Preheat the oven to 350°F (177°C) and grease a 9&#215;13 inch pan. I always use this glass pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.

Make the frosting

 In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

The more I make this carrot cake the better it comes out. I might tweak it here or there but basically I stick to the recipe. Everyone at work and at home loves it. I’m not sure what the issue is with other people who have made it and complain about it. They must be doing something wrong. If you like carrot cake with cream cheese frosting then you have to try this recipe.

Found this recipe online after searching for a recipe for carrot cake with pineapple. I chose this one because it included a recipe for cream cheese frosting which saved me some time.  I was making carrot cake because I had a craving for it.   I had not had carrot cake in at least 25 years and my 73 year old had never had it.
This cake was absolutely delicious!  It was moist with just enough pineapple and spices to make it perfect.  I appreciated Sally’s suggestions regarding how long this cake takes to cool prior to frosting. I baked the cake after dinner so that I could let it cool overnight.  I also made the frosting in the evening so that it was ready to go in the morning.  My husband is now a fan of this cake. We also loved the frosting. I will be making it frequently in the future.  Thank you, Sally!

This cake is amazing! I’d love to switch it up and make muffins out of it. What’s a good substitute for some of the sugar? It’s a bit much. Switched the oil for apple sauce and walnuts for raisins. Any more healthy substitutes? Thanks!!

This is the worst cake I have ever made. I followed the recipe exactly and it came out really dry and I couldn’t eat it. I had to throw it away.

I made this for a luncheon at work and it was a huge hit !! People were calling  it crack cake ! Thanks for another amazing recipe ! 

This was the best carrot cake my family has ever had! I made this as an 8 inch three layer cake and it was absolutely stunning. 10/10 will make again and again. Loved it so much I printed the recipe and put it in my recipe binder of “tried and true” dishes etc. This one is a winner for sure. Sally’s recipes NEVER steer me wrong!

I guess it’s about time I post a review of this recipe. I’ve been making this for a few years now and it always turns out amazing! It is a family favorite. It is so flavorful and not the least bit dry. Sorry I can’t type that ‘m’ word.  I have also used this to make cupcakes and they were great!

https://www.youtube.com/watch?v=yde6m-ltxxY

Pineapple carrot cake is incredibly moist, full of spice flavor, and topped with smooth, tangy cream cheese frosting. This recipe is baked as a sheet cake, so there’s no fancy decorating required!

Get the full recipe: https://sallysbakingaddiction.com/pineapple-carrot-cake-with-cream-cheese-frosting/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pineapplecarrotcake

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Pineapple Carrot Cake | Sally's Baking Recipes

A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

Pineapple Carrot Cake

(250 grams) all-purpose flour

ginger

nutmeg

(180 milliliters) canola or vegetable oil

eggs (, room temperature)

(300 grams) light brown sugar

(100 grams) granulated sugar

(8-ounce) can crushed pineapple (, drained)

(300 grams) grated carrots (, lightly packed)

(90 grams) chopped walnuts

(75 grams) raisins ((optional))

(8-ounce) package brick style cream cheese (, softened to room temperature)

(115 grams) unsalted butter (, softened to room temperature)

(240 grams) powdered sugar

Preheat oven to 350°F. Spray a 9x13-inch 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 carrot cake:

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!

To make the cream cheese frosting:

This moist and flavorful loaf is a delightful twist on a classic carrot cake, with the addition of juicy pineapple and warm spices. Each bite is a harmonious blend of sweetness, tanginess, and a hint of tropical goodnessWhether enjoyed with a cup of coffee or as an afternoon snack, this breakfast bread is a tasty way to start your day on a sweet note.

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

oil,

flour

organic sugar

cardamom

cloves

quick oat

carrots, carrots

butter, 1/2 stick, melted

chopped,

plain greek yogurt

maple syrup

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Slice the bread and serve with a smear of frosting.

https://vid.tasty.co/output/127062/landscape_480/1552410957

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