Pineapple Carrot Cake

Pineapple Carrot Cake

from livewellbakeoften.com
Dessert
80 min
12 servings

A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

Ingredients

  • 2 cupsall-purpose flour
  • 2 teaspoonsbaking powder
  • 1 teaspoonbaking soda
  • 1 ½ teaspoonsground cinnamon
  • ½ teaspoonground ginger
  • ¼ teaspoonground nutmeg
  • ½ teaspoonsalt
  • ¾ cupcanola or vegetable oil
  • 4 largeeggs (, room temperature)
  • 1 ½ cupspacked light brown sugar
  • ½ cupgranulated sugar
  • 1can crushed pineapple (, drained)
  • 1 teaspoonpure vanilla extract
  • 3 cupsgrated carrots (, lightly packed)
  • ¾ cupchopped walnuts
  • ½ cupraisins ((optional))
  • 1package brick style cream cheese (, softened to room temperature)
  • ½ cupunsalted butter (, softened to room temperature)
  • 2 cupspowdered sugar
  • 1 teaspoonpure vanilla extract

Directions

To make the carrot cake:

  1. 1

    Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.

  2. 2

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

  3. 3

    In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.

  4. 4

    Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

  5. 5

    Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.

  6. 6

    Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.

To make the cream cheese frosting:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

  2. 2

    Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!