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Pineapple Carrot Cake

A tropical twist on traditional carrot cake featuring sweet, tangy pineapple that adds incredible moisture and bright flavor, perfectly balanced with warm spices and topped with pineapple-infused cream cheese frosting.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 1¼ cups vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple, drained (reserve juice)
  • 1 cup chopped walnuts (optional)
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons reserved pineapple juice
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined.
  3. In another large bowl, beat together sugar, oil, and eggs until the mixture is smooth and slightly lighter in color, about 2-3 minutes. Gradually fold in the dry ingredients until just combined – don't overmix.
  4. Gently fold in the grated carrots and drained pineapple until evenly distributed. Add walnuts if using.
  5. Pour batter into your prepared pan and spread evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
  6. While the cake cools completely, beat cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in pineapple juice and vanilla until smooth and spreadable. Once the cake is completely cool, spread frosting evenly over the surface.

Notes

Grate carrots and drain pineapple the night before for time-saving prep. Don't skip draining the pineapple thoroughly to prevent soggy cake. Avoid overmixing once flour is added. Make sure cream cheese is fully softened before making frosting. Don't frost a warm cake. Store covered in refrigerator for up to 5 days - flavors improve after first day. Can freeze unfrosted cake for up to 3 months.