Add a tropical pineapple twist to Carrot Cake, a delectable dessert staple!
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Some people think carrot cake should be left to the past, like it’s some sort of dated recipe. Okay, carrot cake does date back to the Middle Ages. To that, I say, who cares? Don’t knock it until you’ve tried it. And once you’ve tried it, you’re gonna wanna try it again, and when you do, consider making this tantalizingly tropical version. Carrot pineapple cake may not be as well known as its traditional counterpart, but it deserves to grace your dessert plate nonetheless!
So, what makes this cake so special? The addition of crushed pineapple adds moisture and a bright, zesty flavor that contrasts with the cinnamon, ginger, and nutmeg. Despite the name, carrots aren’t really the star of the show here. Their subtle sweet flavor is more in the background. Sorry to use this word for the third time, but it truly has a tropical taste. In fact, this dessert makes me want to drink one of those fancy mixed cocktails restaurants pour in coconut shells.
Is Carrot Pineapple Cake Healthy?
This is a cake, so no. But as far as cakes go, I’d say this one strikes a delightful balance between indulgence and nutrition. After all, carrots are a great source of vitamins and fiber. And the pineapple adds a decent dose of antioxidants. But is this low fat? Nope. Is it low carb? Again, nope. But FFF believes it’s okay to enjoy dessert for what it is—an occasional, delicious treat.
Regarding substitutes, there are a few things you can do. For our vegan readers, feel free to substitute the eggs with applesauce or flax eggs and use vegan cream cheese and butter for the frosting. And if you’re GF, you can easily swap traditional flour for almond or oat flour.
Why go with Pineapple?
It’s true that pineapple adds a completely different flavor profile to this cake. But what I love about this juicy fruit is that it does even more than that! Pineapple contains natural enzymes that help break down proteins and keep the cake moist longer than traditional carrot cakes. As a result, your cake will also enjoy a longer shelf life. Pretty cool, right?
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 4 large eggs, room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 can (8 ounces) crushed pineapple, drained
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots, lightly packed
- 3/4 cup chopped walnuts
- 1/2 cup raisins (optional)
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
INSTRUCTIONS
Prep
Grease pans, preheat oven.
Mix Dry
Combine dry ingredients.
Mix Wet
Beat together wet ingredients, then combine with dry.
Bake
Pour into pans, bake until done.
Frost
Make frosting, assemble and frost cake.
Devour!
FAQs & Tips
You can definitely prepare and bake the cake layers up to two days in advance. I do it all the time. Just remember to wrap them tightly in plastic wrap and store them at room temperature. The cream cheese frosting can also be made ahead and refrigerated. Assemble the cake the day you plan to serve it to keep it fresh and moist. Once the cake is made, it should stay fresh for up to 7 days in the fridge. I’d recommend storing it in a cake dome or cake carrier.
You’re right! Due to the natural sweetness of the carrots and pineapple, you can reduce the brown and granulated sugars by up to one-third without significantly affecting the texture or taste.
If you’re allergic to or not a fan of walnuts, omit them and substitute pecans. You can also swap them for seeds. Pumpkin or sunflower seeds add a wonderful, crunchy texture.
Serving Suggestions
This cake is just asking to be paired with a scoop of vanilla ice cream. This will balance the cake’s rich flavor. For get-togethers, I like to serve this cake as part of a dessert buffet with other, lighter options like fruit tarts or lemon bars. And it’s never a bad idea to add other pineapple-centric desserts to the table, like our rum pineapple cake trifle!
Pineapple Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 4 large eggs room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 can 8 ounces crushed pineapple drained
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots lightly packed
- 3/4 cup chopped walnuts
- 1/2 cup raisins optional
- 1 package 8 ounces cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
Instructions
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Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
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In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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In a separate bowl, beat together the oil, eggs, brown sugar, granulated sugar, and vanilla extract until well combined.
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Stir in the dry ingredients until just combined. Fold in the grated carrots, drained pineapple, walnuts, and raisins.
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Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy and spreadable.
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Once the cakes are completely cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Nutrition
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