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Pineapple Carrot Cake with Cream Cheese Frosting

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Servings: 1 piece of cake
Author: Catherine McCord
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 2 hours

Ingredients  

  • cake:
  • 3 cups grated carrot
  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapples with juice
  • 3/4 cup chopped pecans
  • Frosting:
  • 1 (8 ounce) package cream cheese, at room temperature or softened
  • 1/2 cup unsalted butter, at room temperature or softened
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar

Instructions 

Make the cake:

  • Preheat the oven to 350ºF. Grease and flour a 9x13-inch cake pan.
  • In a large bowl, toss to combine the grated carrots, flour, sugar, baking soda, salt and cinnamon.
  • Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans to the bowl, and stir until combined.
  • Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
  • Transfer the cake, still in the pan, to a cooling rack to cool completely and then invert it onto a large cutting board.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the cream cheese until smooth, scraping down the sides as needed. Add the butter and vanilla extract, beating until combined.
  • Add the powdered sugar and beat on low until combined. Once the cake is completely cool, frost and serve.
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