Carrot and Pineapple Cake

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • For the cake:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound carrots, grated
  • 1/2 cup diced fresh pineapple
  • For the frosting:
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted
  • For the decoration:
  • 1/2 cup diced fresh pineapple
Directions
For the decoration:

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.


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4.8 528
I made this for my family's Thanksgiving meal and everyone loved it! I doubled the recipe and made a 4 layer cake, piped rosettes all around the sides and covered the entire top of the cake with lots of freshly cut pineapple chunks...everyone thought it came from a professional bakery! Like many other reviewers, I used a 9 inch pan, checked for at 35 minutes and ended up baking for 40 minutes exactly. I think the reviewers who reported dry cakes may have baked theirs too long. I made the mistake of not buttering the pan and using parchment paper the first time, because I thought it wouldn't be a issue with a non-stick pan. 1/4 of my cake stuck to the bottom of the pan...oops! I buttered and lined my next batch and it came out of the pan perfectly. For extra moistness, I used 1/2 cup of canned small pineapple chunks AND fresh pineapple chunks. I soaked the raisins in the juice from the canned pineapple and added nutmeg. The cake was extremely moist, delicious and easy to make! item not reviewed by moderator and published
This was my first try at a carrot cake and I'm glad I had this recipe! I made it for my daughter's birthday and everyone loved it. The frosting is to die for and I loved the nuts and pineapple in the cake. item not reviewed by moderator and published
Great cake. My family and friends love this cake w/o frosting and just a little powdered sugar on top. I have pans w 12 squares per pan and this recipe make exactly 24 perfectly delicious wonderful carrot pineapple cakes. I use one of my trio of cookie scoops to fill them and it makes the whole project just fly. I cook them about 35 mins at 350 and what little delights they are….cannot say enough about the taste and texture. item not reviewed by moderator and published
I really want to make this cake. Can I use just ONE 9" pan instead of 2? I would like the height/thickness.. no frosting. item not reviewed by moderator and published
I typically post comments, however... this is the best carrot cake I've ever had! I served it for my boyfriends birthday and everyone was blown away, using such words as, "amazing, OMG, wow, this is the best carrot cake I've had in my life, and so on". The addition of fresh pineapple was wonderful. I left off the pineapple on top and used 9" pans (because that's all I had) and it came out perfectly. Enjoy!! item not reviewed by moderator and published
yummy item not reviewed by moderator and published
I surprised my mom with this cake for Mother's Day! Everyone loved it! It was pretty much gone before the night was over. I will definitely make this again. Thanks Ina! item not reviewed by moderator and published
This cake is delicious, moist, and fluffy. I followed the recipe as best I could. I did not have fresh pineapple and forgot the walnuts. However, I did have fresh homemade pineapple topping. So I used that in place of the fresh pineapple. I baked in 2 9" rounds cause that's what I have. I live at a high elevation around 4,000 ft. so my bake time is different took about 35 minutes. Since I did not have confectioners sugar to make Ina's version of frosting & no time to run to the store I used Rose Levy Beranbaum Dreamy Creamy White Chocolate Frosting which can be googled online. It went well with this cake and I had to use approx. 4 cups of frosting to fill and frost this cake. Other than that this cake is absolutely fabulous. Thanks Ina for a tasty cake. item not reviewed by moderator and published
The cake turned out tasting amazing, but the frosting was too runny. I read in online forums that maybe I over beat the frosting. I wish there was a warning about that in this recipe. Otherwise, it was a great cake. :) item not reviewed by moderator and published
loved it ! item not reviewed by moderator and published
Would love to know about your pan? item not reviewed by moderator and published
I would love to know about your pan as well. Is it similar to a muffin pan but with square shapes instead of round? item not reviewed by moderator and published
If you try that, most likely the batter will overflow and make a big mess in the bottom of your oven. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond