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Carrot Cake with Pineapple
This is the BEST from-scratch carrot cake recipe! Pineapple makes it SO moist and it's topped with decadent cream cheese frosting.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
Calories:
697
kcal
Author:
Stefani
Ingredients
Carrot Cake Ingredients
1
cup
sugar
1 1/2
teaspoons
baking soda
2
teaspoons
baking powder
1
teaspoon
salt
1
teaspoon
cinnamon
1
teaspoon
ground cardamom
2
cups
finely chopped carrots
about 2 large carrots, food processed until the size of couscous
2
cups
drained crushed pineapple
2
cups
shredded coconut
optional
1
cup
raisins
optional
1
cup
chopped pecans
optional
1/2
cup
unrefined coconut oil
1/2
cup
unsalted butter
room temperature
4
large eggs
2
cups
all-purpose flour
Cream Cheese Frosting Ingredients
16
ounces
cream cheese
room temperature
1/2
cup
unsalted butter
room temperature
4
cups
powdered sugar
2
teaspoons
vanilla extract
US Customary
-
Metric
Instructions
Cake Instructions
Preheat oven to 350 F.
In a large bowl, combine everything but oil, butter, eggs, and flour.
Add oil and butter and stir vigorously to combine.
Add eggs one at a time, combining well after each addition.
Add flour in 2 batches, mixing until just combined.
Divide evenly between two 8" round pans lined with parchment paper and greased on the sides.
Bake for 50 minutes or until a toothpick comes out dry.
Set on a cooling rack.
Cream Cheese Frosting Instructions
Use an electric mixer to mix cream cheese and butter until creamy and light, about three minutes on high speed.
Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
Mix in vanilla until fully integrated.
Release cakes from pans, making sure to remove any parchment paper that may have stuck to the bottoms of the cakes.
Use an offset spatula to spread a thick layer of frosting on top of one cake.
Top with the second cake.
Spread the remaining frosting on top of the cake or use a star tip in a piping bag to pipe rosettes onto the cake.
Leave at room temperature for up to three days or refrigerate for up to one week.
Notes
Line the baking pans with parchment paper and spray the sides with cooking spray to help the cakes release well.
You can use this recipe to make two single layer cakes if you prefer.
Leave off any of the optional ingredients.
Swap out a different kind of oil if you don't like coconut oil.
Nutrition
Calories:
697
kcal
|
Carbohydrates:
79
g
|
Protein:
6
g
|
Fat:
41
g
|
Saturated Fat:
26
g
|
Cholesterol:
102
mg
|
Sodium:
376
mg
|
Potassium:
426
mg
|
Fiber:
5
g
|
Sugar:
54
g
|
Vitamin A:
3505
IU
|
Vitamin C:
8.3
mg
|
Calcium:
90
mg
|
Iron:
2.1
mg