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–+ servings

Pineapple Carrot Cake with Cream Cheese Frosting

A moist and flavorful carrot cake with a tropical twist, topped with rich cream cheese frosting.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 cup shredded coconut (optional)

Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat the eggs, oil, and vanilla extract. Stir in the grated carrots and crushed pineapple.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts and coconut if using.
  5. Pour the batter into the prepared baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  6. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
  7. Spread the frosting over the cooled cake. Slice and serve.

Nutritional Value

Calories: 450kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 350mg | Potassium: 150mg | Fiber: 2g | Sugar: 42g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1.5mg

Keywords

Carrot Cake, Cream Cheese Frosting, Pineapple
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