adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple Carrot Cake
Pineapple Carrot Cake
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Elevate your carrot cake with a tropical twist by adding juicy pineapple to the batter for extra moisture and flavor. Top it off with homemade cream cheese frosting for a truly decadent treat!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups grated raw carrots (medium grate)
  • 4 large eggs
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 1 cup canola or vegetable oil
  • 8 ounces crushed pineapple, undrained
  • 3 cups powdered sugar
  • 8 ounces cream cheese, softened
  • 1/2 cup butter (1 stick) softened
Instructions:
  • Preheat the oven to 350°F. Grease the bottom of a 13x9-inch pan with nonstick cooking spray. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add grated carrots and mix well. Set aside.
  • Mix eggs, sugar, and vanilla in a bowl with an electric mixer. Stir in oil and pineapple. Slowly add the carrot mixture and blend until combined. Pour into pan and bake for 40-45 minutes, until a toothpick comes out clean.
  • Prepare the cream cheese frosting by sifting the powdered sugar to remove any lumps. In a medium mixing bowl, use an electric mixer on medium speed to blend cream cheese, butter, and vanilla until creamy. Gradually add the powdered sugar in intervals with the mixer on low speed.
  • Allow the cake to cool completely for about 1 hour before generously frosting with the delicious cream cheese frosting.

Similar Recipes