I’m generally a purist when it comes to carrot cake (see THIS recipe) – hold the pineapple, coconut, raisins, etc – BUT this Pineapple Carrot Cake has made me a believer! 😉 I loved the addition of the pineapple here! I also loved that this recipe is baked in a 9×13 pan versus a layer cake, because sometimes you just want something super simple and easy, right?? =) It would be hard to pick a favorite between this Pineapple Carrot Cake and the Carrot Cake with Cream Cheese Frosting that I posted a while back! Both are delicious – and the layer cake is definitely a show-stopper – but this one is soooo much easier and just as tasty! Both are crowd pleasers! If you are looking for the perfect dessert for Easter, this is it! Bonus points for portability =). Happy Easter! He is Risen!
Pineapple Carrot Cake
for the cake:
2-1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 -1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup canola or vegetable oil
1-1/4 cup packed light brown sugar
1/3 cup granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups shredded carrots (don’t buy pre-shredded)
1 cup (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
for the frosting:
8 ounces full-fat block cream cheese, softened slightly but still cool
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
1 tsp pure vanilla extract
1/8 tsp salt
1. Preheat the oven to 350°F and grease a 9×13 inch pan with nonstick spray.
2. In large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until combined.
3. In separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots and pineapple.
4. Pour batter into the prepared pan. Bake in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to cool completely.
5. While the cake cools, make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for about a minute. Spread the frosting on the cooled cake.
*adapted from Sally’s Baking Addiction
