Description
This Pineapple Carrot Cake is a moist and flavorful dessert combining the sweetness of crushed pineapple with the warm spices of cinnamon, ginger, and nutmeg. Topped with a smooth and creamy cream cheese frosting, this classic cake is perfect for gatherings and special occasions, delivering a delightful balance of textures and tastes in every bite.
Ingredients
Dry Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (180ml) canola or vegetable oil
- 4 large eggs, room temperature
- 1½ cups (300 grams) packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 (8-ounce) can crushed pineapple, drained
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots, lightly packed
- ¾ cup (90 grams) chopped walnuts
- ½ cup (75 grams) raisins (optional)
For the Cream Cheese Frosting
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- ½ cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray to ensure easy removal of the cake after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined. Set this mixture aside.
- Combine wet ingredients: In another large bowl, whisk the canola or vegetable oil, eggs, light brown sugar, granulated sugar, drained crushed pineapple, and vanilla extract until the mixture is smooth and well incorporated.
- Add carrots, nuts, and optional raisins: Stir in the grated carrots, chopped walnuts, and raisins if using, blending them thoroughly into the wet mixture.
- Combine wet and dry mixtures: Add the dry ingredient mixture to the wet ingredients and gently mix with a whisk or rubber spatula until just combined. Avoid over mixing to keep the cake tender.
- Pour and bake: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake for 35-45 minutes until the cake is set on top and a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent the top with foil during the last 15-20 minutes of baking.
- Cool the cake: Remove the cake from the oven and transfer the pan to a wire rack. Allow the cake to cool completely in the pan before frosting.
- Make the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the softened cream cheese until smooth. Add the softened unsalted butter and continue beating for 30 seconds to 1 minute until fully combined and creamy.
- Add sugar and vanilla: Gradually mix in the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Frost the cake and serve: Spread the cream cheese frosting evenly over the cooled carrot cake using a knife or offset spatula. Slice into 12 servings, serve, and enjoy your delicious homemade Pineapple Carrot Cake!
Notes
- Ensure eggs and cream cheese are at room temperature for smooth mixing and better texture.
- Do not over mix the batter to prevent a dense cake.
- If you prefer, substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Draining the crushed pineapple thoroughly avoids excess moisture in the batter.
- Cover and refrigerate leftover cake; consume within 3-4 days for freshness.
