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Carrot Cake with Pineapples & Cream Cheese Frosting (Pastel de Zanahoria)

This is by far the best carrot cake — it is perfectly spiced, moist, and delicious topped with homemade cream cheese frosting. The cake gets extra sweetness from the addition of crushed pineapple to the batter.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 8 to 12 servings
Calories: 824 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 3 eggs
  • 1 egg white
  • 1¼ cups granulated sugar
  • 1½ cups vegetable 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 grated carrots
  • 1/2 cup crushed pineapple including the juice
  • 2/3 cup Crushed pecans optional
Cream cheese frosting:
  • ½ cup unsalted butter softened
  • 1 package cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner’s sugar
  • 2 to 3 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans.
  2. In a mixing bowl, combine eggs, egg white, sugar, and oil.
  3. In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
  4. Add carrots, pineapple, and pecans, if using, and mix again. Pour into prepared pans.
  5. 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.
  6. 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. 
Make cream cheese frosting:
    Cup of Yum
  1. In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
  2. Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
  3. Spread frosting between layers and on top and sides of cake. Garnish with crushed pecans if desired.

Notes

  • Bring eggs to room temperature for a smoother batter.
  • Use freshly grated nutmeg for more flavor.
  • Don’t overmix the batter once the flour is added.
  • Crushed pineapple gives the best texture—avoid chunks.
  • Chill the cake before slicing for cleaner cuts.
  • Room Temperature: Unfrosted cake layers can be wrapped and stored up to 2 days.
  • Refrigerator: Frosted cake lasts up to 5 days in an airtight container.
  • Freezer: Freeze unfrosted layers up to 1 month. Wrap tightly in plastic and foil.

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 (10%) Fiber 3g (12%) Sugar 98g (196%) Vitamin A 6187IU (124%) Vitamin C 5mg (6%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8to 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.