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Carrot Pineapple Cake

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Author: Imma
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Carrot Pineapple Cake – A deliciously moist cake loaded with freshly grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing and for some crunch toasted coconut flakes.

Are you ready for Easter Sunday? In fact, it is one of my favorite celebratory days of the year. For me, it is less cultural and more spiritual – what could be more triumphant than the incredible work that Jesus did on the cross for us (his death and rising). I know religion is a very controversial topic.

But to be honest, after all the fasting and praying … Whew!

The load just gets lifted off my shoulders and I am ready to start living again. This is a great place to start and is definitely a crowd-pleaser. 

Now, how is this for a decadent finale to your Easter meal? I am excited to share this amazing Carrot Pineapple Cake with you. This is my all-time favorite carrot cake, and I have encountered many variations throughout the years. The pineapple and the toasted coconut adds a tropical flare helps keep it moist.

Everywhere I look, carrot cakes are cropping up. Just had to make it

Happy Easter!

How to cook Carrot Pineapple Cake

  1. Prep and combine all dry ingredients: Pre-heat the oven to 160°C/325°F. Grease a 10-inch pan generously with cooking spray and set aside. Combine, flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg.

  1. Beat the eggs: Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.

  1. Add the brown and white sugar: Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.

  1. Mix butter, sour cream, oil, grated orange & vanilla: Gradually mix in melted butter, oil, sour cream, oil,  grated orange, and vanilla. Scrape downsides of the pan.

  1. Continue mixing: Dumb the flour mixture into the egg mixture and continue mixing

  1. Stir in crushed pineapple, carrots and, raisins.

  1. Pour the batter into the prepared pan.

  1. Bake at 325  for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean. Let it cold down completely before frosting.

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Pineapple Carrot Cake

Carrot Pineapple Cake – A deliciously moist cake loaded with freshly grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing and for some crunch toasted coconut flakes.
5 from 1 vote
Prep: 25 mins
Cook: 50 mins
Total: 1 hr 15 mins
American
Servings 10 -12

Ingredients

  • 2 1/4 cups all purpose flour
  • 2- teaspoons baking poder
  • ½ teaspoon baking soda
  • 1 teaspoon. cinnamon, ground
  • 1 teaspoon allspice
  • ½ teaspoon salt
  • 1 teaspoon Nutmeg
  • 4 ounces melted butter
  • ½ cup canola oil
  • ¼ cup sour cream or greek yogurt
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tablespoon grated orange rind
  • 4 large eggs
  • 2 cups grated carrots, squeezed
  • 2 teaspoons vanilla extract
  • 2/3 cup crushed pineapple
  • ½ cup raisins, optional
  • cream cheese frosting
  • 4 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4-6 cups powdered sugar, icing
  • 1 teaspoon vanilla extract
  • 1- 1 1/2 cup toasted coconut optional garnish

Instructions

  • Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
  • Combine, flour, baking powder, baking soda , cinnamon, salt and nutmeg.
  • Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.
  • Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
  • Then add butter, sour cream, oil, and grated orange and vanilla mix well. Scrape down sides of pan.
  • Dumb the flour mixture into the egg mixture and continue mixing.
  • Stir in crushed pineapple, carrots and, raisins.
  • Pour the batter into the prepared pan.
  • Bake for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
  • Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
  • Cream cheese frosting
  • In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Refrigerate until ready to use.
  • Once you are done frosting sprinkle toasted coconut on top.

Tips & Notes:

  • Select the finest holes on a cheese grater and grate the carrots carefully, you may do so in a food processor.
  • For best results squeeze out as much liquid from the carrots as possible. You may do so by using your hands, this will ensure even baking. If this is omitted, the cake might not cook through- dry edges and somewhat soggy in the center.
  • You may crush the pineapple or use store-bought crushed pineapple. Be sure to squeeze out the juice from the pineapple - the same as the carrots.
  • The cake can be made 24hours before frosting. Refrigerate and frost right out of the fridge.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition Information:

Serving: 1serving| Calories: 699kcal (35%)| Carbohydrates: 33g (11%)| Protein: 110g (220%)| Fat: 26g (40%)| Saturated Fat: 9g (56%)| Cholesterol: 384mg (128%)| Sodium: 557mg (24%)| Potassium: 1942mg (55%)| Fiber: 1g (4%)| Sugar: 23g (26%)| Vitamin A: 5215IU (104%)| Vitamin C: 4.9mg (6%)| Calcium: 334mg (33%)| Iron: 4mg (22%)
Author: AfricanBites
Course: Dessert
Cuisine: American
Keyword: baking, cakes, carrot, pineapples
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This recipe was initially posted on Apr 11, 2017.

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Comments & Reviews

    • ImmaculateBites says

      I cut in two layers . However , you can also make it in two cake pans. Will be remaking recipe again in two cake pans.

      Reply

  2. Jillian Morland-Duff says

    This sounds fabulous. I was wondering if any other fruit could be used; my son hates pineapple and wondered if I could do another version.
    Love Jillie

    Reply

    • ImmaculateBites says

      Hi Jillian. You can leave out the pineapple and just add 2/3 cup of squeezed grated carrots. Do let me know how it works out for you :)!

      Reply

  3. Ann Addison says

    the recipe calls for allspice but doesn’t say anything about mixing it in the instructions. so I am just going to mix it in anyway.

    Reply

  5. Pat says

    I was looking for the video of how this is done. I really like that touch of showing how as I am a visual learner

    Reply

    • imma africanbites says

      Will add a video of this recipe on my to-do list. Thanks for stopping by, Pat! 🙂

      Reply

  6. Elisa says

    AMEN to your statement about the death and resurrection of Jesus! 🙂 My dad LOVES carrot cake, so I will try this recipe and hopefully it will be the best he’s ever had.

    Reply

    • ImmaculateBites says

      Hi John Pierre ! I can’t say for sure. But it won’t hurt to give a try, I squeezed out all the juice form mine and it works out just fine.
      Happy Cooking!!!!

      Reply

    • ImmaculateBites says

      I mean, after grating the carrots you need to squeeze out the juice. This helps prevent the cake from being soggy.

      Reply

  10. Johanna says

    This cake sounds amazing! I make one similar but without allspice. Instead the spices I use are cinnamon, ginger, cloves and nutmeg. I have to give this one a try. Thanks for the recipe! Happy Easter to you!!

    Reply

  11. Urban @urbanskitchen.com says

    Very Nice Cake! If there is a cake that’s a favorite of mine it’s this one. Though I haven’t had it in a long time it’s still a favorite. Generally don’t eat much for dessert or sweets. But grew up eating a lot of Cake especially this one and each individually as Cake as my Aunt was a Baking Boss. I’ve never been much for a baker. But I really need to try and bake a Cake and if anything this one at that. Check Notes point three and four for minor corrections.

    Reply

    • ImmaculateBites says

      Yes you can. Finely chop or coarsely pulse fresh pineapple . Drain any liquid and use 2/3 cup.

      Reply

  13. Edith A says

    I tried this and was very satisfied. Very delicious especially the cream cheese frosting. Usually I do not eat any kind of icing or frosting but girl, I couldn’t resist this! Love this cake! Thanks for sharing.

    Reply