Pineapple Carrot Cake
This moist and flavorful pineapple carrot cake is a perfect combination of sweet pineapple and grated carrots, topped with a creamy cream cheese frosting.
Ingredients - Serves 12
- Vanilla extract - 1 teaspoon
- Powdered sugar - 3 cups
- Unsalted butter - 1/2 cup, softened
- Cream cheese - 8 ounces, softened
- Chopped walnuts - 1 cup
- Grated carrots - 2 cups
- Crushed pineapple - 1 cup, drained
- Vanilla extract - 2 teaspoons
- Eggs - 3
- Granulated sugar - 1 1/2 cups
- Vegetable oil - 1 cup
- Ground cinnamon - 1 teaspoon
- Salt - 1/2 teaspoon
- Baking soda - 1 teaspoon
- Baking powder - 2 teaspoons
- All-purpose flour - 2 cups
Let's Get Started
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed pineapple, grated carrots, and chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- In a separate bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
- Spread the cream cheese frosting evenly over the cooled cake.
- Slice and serve the pineapple carrot cake.
- Enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 5g
- Sodium: 200mg
- Sugar: 30g