Carrot and Pineapple Cake

Description:

This Carrot and Pineapple Cake combines shredded carrots, crushed pineapple, and warm spices to create a super-moist, flavorful cake. It’s rich yet airy, with a soft crumb and a delightful balance of sweetness and spice. Often topped with a smooth cream cheese frosting, it’s a perfect dessert for celebrations, brunch, or a cozy afternoon treat.

Origin:

This cake has roots in traditional American carrot cake, popularized in the mid-20th century, with the addition of pineapple lending a tropical note and extra moisture — a Southern U.S. favorite twist.

Ingredients (Quantity):

Cake:

2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
1 ½ cups granulated sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup unsalted butter, softened
2 ½ – 3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Optional Add-ins:

Zest of 1 orange for brightness
Coconut flakes for extra tropical flair
Swap nuts for sunflower or pumpkin seeds

Instructions:

Cake:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
Mix dry ingredients:
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients:
In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
Combine:
Gradually mix wet into dry ingredients. Fold in carrots, pineapple, and any optional add-ins like nuts or raisins.
Bake:
Pour into prepared pan(s) and bake 30–35 minutes (for 9×13) or 25–30 minutes (for round pans) or until a toothpick comes out clean. Cool completely.

Frosting:

Beat cream cheese and butter until smooth.
Add vanilla and salt, then gradually mix in powdered sugar until desired consistency is reached.
Frost cooled cake. Decorate with chopped nuts, coconut, or carrot curls.