Carrot Pineapple Cake

Forking into a decadent slice of carrot cake with crushed pineapple.

A deliciously moist cake loaded with freshly grated carrots and crushed pineapple, topped off with a silky-smooth cream cheese icing. Toasted coconut flakes look oh-so-pretty and add a little crunch for the perfect balance of textures and flavors.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 633kcal

Author Imma

Ingredients

Carrot Pineapple Cake

2 cups (220g) grated carrots with excess moisture squeezed out
⅔ cup (150g) crushed pineapple with excess moisture squeezed out
2¼ cups (270g) all-purpose flour
2 teaspoons (9g) baking powder
½ teaspoon (2-3g) baking soda
1 teaspoon (3-4g) ground cinnamon
1 teaspoon (3-4g) allspice
½ teaspoon (1-2g) nutmeg
½ teaspoon (3g) salt
4 large eggs
¾ cup (150g) granulated sugar
¾ cup (155g) light brown sugar (packed)
4 ounces (113g) butter, melted
¼ cup (62g) sour cream or Greek yogurt
½ cup (118ml) canola oil (or any neutral-flavored oil)
1 tablespoon (6g) grated orange zest
2 teaspoons (10ml) vanilla extract
½ cup (85g) raisins (optional)

Cream Cheese Frosting

4 ounces (113g) unsalted butter, softened
8 ounces (226g) cream cheese, softened
4-6 cups (450-670g) powdered sugar
1 teaspoon (5ml) vanilla extract
1-1½ cups (85-130g) toasted coconut (optional garnish)

Instructions

The Cake

Preheat your oven to 325°F (160°C).
Grease two 9-inch cake pans generously with cooking spray and set aside. Lining the bottom of the pans isn't a bad idea.
Grate the carrots and squeeze excess moisture. Drain the crushed pineapple and squeeze the excess moisture. Add it to the carrots, and set aside.
Combine the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt, and set aside.
Using an electric mixer or stand mixer, beat the eggs until light and creamy (about 2 minutes).
Gradually add the light brown and granulated sugar and continue beating for about 3 minutes.
Next, add the melted butter, sour cream, oil, grated orange zest, and vanilla, and mix well. Scrape the sides of the bowl as you mix.
Dump the flour mixture into the egg mixture and continue mixing.
Stir in crushed pineapple, grated carrots, and raisins.
Divide the batter between the prepared cake pans. Bake for about 45-55 minutes, or until the top is golden brown and a tester toothpick or knife inserted into the center of the cake 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

Beat the butter and cream cheese with an electric mixer in a large bowl.
Add powdered sugar a cup at a time until the frosting is smooth and creamy.
Beat in vanilla extract. Refrigerate until ready to use.
Wait until your carrot pineapple cake is completely cool to spread the frosting over the top and sides.
Once the cake is frosted, sprinkle toasted coconut on top and around the edges.

Notes

Double the spices and add ginger and cloves for a spice cake.
For a perfectly moist cake, squeeze out as much liquid from the carrots and pineapple as possible after grating them.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition