5 from 27 votes
Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)
This carrot cake incorporates grated carrots and crushed pineapple for moistness and texture, blended into a spiced batter containing cinnamon and nutmeg. After baking, it's layered and coated with a cream cheese frosting that balances sweetness and tanginess. The optional pecans add a crunchy contrast. The cake's moist crumb and the creamy frosting make it suitable for celebrations or a sweet treat with coffee or tea.
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
8
to 12 servings
Calories:
824 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake:
- 3 egg
- 1 egg white
- 1¼ cups granulated sugar
- 1½ cups vegetable oil or canola oil
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups carrot grated
- 1/2 cup pineapple crushed, including the juice
- 2/3 cup pecan optional, crushed
Cream cheese frosting:
- ½ cup butter softened, unsalted
- 1 package cream cheese softened
- 1 teaspoon vanilla extract pure
- 4 cups confectioners' sugar
- 2 to 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans.
- In a mixing bowl, combine eggs, egg white, sugar, and oil.
- In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
- Add carrots, pineapple, and pecans, if using, and mix again. Pour into prepared pans.
- Place both pans on the same oven rack and bake for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and place pans on wire racks. Let cool for 5 minutes and then remove from pans. Allow cake layers to cool completely on wire racks before frosting.
Cup of Yum
Make cream cheese frosting:
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
- Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
- Spread frosting between layers and on top and sides of cake. Garnish with crushed pecans if desired.
Notes
- Bring eggs to room temperature before mixing for smoother batter.
- Use crushed pineapple (including juice) to improve cake texture; avoid large chunks.
- Do not overmix after adding flour to preserve crumb structure.
- Chill the frosted cake before slicing to get neater pieces.
- Store unfrosted layers wrapped at room temperature for up to 2 days or freeze up to 1 month; frosted cake keeps in fridge up to 5 days.
- Freshly grate nutmeg to enhance flavor when possible.
Nutrition Information
Calories
824kcal
(41%)
Carbohydrates
127g
(42%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Cholesterol
123mg
(41%)
Sodium
358mg
(15%)
Potassium
337mg
(7%)
Fiber
3g
(12%)
Sugar
98g
(196%)
Vitamin A
6187IU
(124%)
Vitamin C
5mg
(6%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 to 12 servings
Amount Per Serving
Calories 824
% Daily Value*
| Calories | 824kcal | 41% |
| Carbohydrates | 127g | 42% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 123mg | 41% |
| Sodium | 358mg | 15% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 98g | 196% |
| Vitamin A | 6187IU | 124% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.