Description

Moist, flavorful, and loaded with texture, this Carrot Cake with Pineapple is a classic dessert made even better with crushed pineapple, warm spices, and a luscious cream cheese frosting.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat together granulated sugar, brown sugar, and oil until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Gradually add dry ingredients to the wet mixture and mix until combined.
Fold in grated carrots, crushed pineapple, nuts, and coconut (if using).
Pour batter evenly into prepared pan(s).
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.

Notes

Top with cream cheese frosting and sprinkle with chopped nuts for the perfect finish. Cake stays moist for several days when stored in the fridge.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: carrot cake with pineapple, moist carrot cake, classic carrot cake, easy carrot cake, cream cheese frosting cake