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Carrot Cake With Pineapple

Moist Carrot Cake with Pineapple Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup packed brown sugar
  • 2 tsp vanilla extract
  • 3 cups shredded carrots
  • 1 can (8 oz) crushed pineapple, well drained
  • 2 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 tsp vanilla extract
  • 3 cups powdered sugar
  • 1 to 2 tsp milk, as needed

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
  2. In a large bowl, whisk the oil, eggs, brown sugar, and vanilla until smooth. Fold in the shredded carrots, well-drained pineapple, and nuts and raisins if using.
  3. Sprinkle the flour, baking soda, cinnamon, nutmeg, and salt over the wet mixture. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
  4. Pour the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  5. For the frosting, beat the cream cheese and butter together until smooth and fluffy, about 2 minutes. Beat in the vanilla. Gradually add the powdered sugar, one cup at a time, beating until creamy. Add milk, a teaspoon at a time, only if the frosting is too stiff to spread.
  6. Spread the frosting over the completely cooled cake. Slice and serve.

Notes

If you skip the pineapple, the cake will still be good but not as moist. Cool the cake completely before frosting; a warm cake will cause the icing to slide right off.