Carrot Cake With Pineapple
The best carrot cake with pineapple recipe that you'll ever make. Deliciously tender, and moist, it's infused with amazing spices. The luscious, tangy cream cheese frosting brings all the flavors together. This ultimate carrot cake with pineapple uses way less sugar than the typical recipes out there!
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/2 tsp nutmeg powder
- 1/2 tsp clove powder
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 1 cup oil
- 4 large eggs (, room temperature)
- 1/2 cup dessicated coconut
- 2 cup shredded carrot
- 8 oz crushed pineapple (1 cup, drained)
- 1 cup chopped pecans
- 1/2 cup unsalted butter (, room temperature)
- 12 oz cream cheese (, room temperature)
- 1 cup powdered sugar (, sifted)
- 1 tbsp lemon juice
Instructions
- 1
Preheat oven to 350ºF (175ºC) using top and bottom heat, without the fan. Grease a 9x13-inch pan with some butter.
- 2
Mix all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and clove) in a large bowl, using a spoon. Set aside.
- 3
In a medium bowl, whisk granulated sugar, brown sugar, vanilla extract, oil, and eggs until well combined, using a hand whisk.
- 4
Pour into the dry ingredients bowl and mix well. Add in shredded carrot, desiccated coconut, pineapple, and walnuts. Fold everything together using a spatula.
- 5
Pour batter into the pan and spread evenly. Bake for 40-45 minutes on the lower 2/3 rack until it's fully cooked, or a skewer inserted in the center comes out clean. Cool completely before frosting.
- 6
Whisk butter until creamy, using a hand-held mixer. Add in cream cheese and whisk until fluffy. Finally, add powdered sugar and lemon juice, and mix everything well. Spread on the cake, slice, and enjoy!