4.8 from 46 votes
Carrot Cake with Pineapple and Cream Cheese Frosting
A super moist and light carrot cake with the addition of pineapple, covered in creamy cream cheese icing is a winner every time!
Prep Time
15 mins
Cook Time
35 mins
Additional Time
5 mins
Total Time
55 mins
Servings:
16
slices
Calories:
432 kcal
Course:
Cake
Cuisine:
American
Ingredients
Carrot Cake:
- 2 cups all-purpose flour (good quality, preferably unbleached and not enriched)
- ¾ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 4 egg
- ¾ cup sugar
- ½ cup brown sugar (dark and light)
- ½ cup butter melted
- ½ cup olive oil light
- 2 cups carrot grated (preferably organic
- 1 ½ cups pineapple liquid measure, well-drained, crushed
- 1 cup coconut flaked or shredded (proplyene glycol free)
- ¾ cup walnuts or pecans, chopped (optional)
Cream Cheese Frosting:
- 3 oz butter at room temperature
- 6 oz cream cheese at room temperature
- 10 oz powdered sugar
- 1 tsp vanilla
- ¼ tsp salt only if using unsalted butter
- 2 Tbsp milk (add more if needed)
Instructions
Carrot Cake:
- Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
- Sift the first five dry ingredients into a large bowl and set aside.
- Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
- Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
- Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
- Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan.)
- Meanwhile, prepare the frosting.
Cup of Yum
Cream Cheese Frosting:
- Mix butter and cream cheese together until well blended (it is very important to have these at room temperature, or you'll fight to get them creamed together, and you'll lose.)
- Add vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Once the pineapple carrot cake is completely cool, spread the frosting over the top.
- Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.
Notes
- The nutrition information given is without nuts.
Nutrition Information
Serving
1 slice
Calories
432kcal
(22%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
84mg
(28%)
Sodium
360mg
(15%)
Potassium
161mg
(3%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
3208IU
(64%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 432
% Daily Value*
| Serving | 1 slice | |
| Calories | 432kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 360mg | 15% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 3208IU | 64% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.