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Carrot Cake with Pineapple Recipe

Carrot Cake with Pineapple Recipe

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Moist, flavorful, and packed with just the right amount of sweetness, this carrot cake with pineapple isn’t just dessert—it’s a life upgrade. Forget dry, boring cakes. 

This one’s got texture, tropical vibes, and a cream cheese frosting that’ll make you question every life choice that led you here. Ready to bake the cake that’ll steal the show at every gathering? Let’s go.

Carrot Cake with Pineapple Recipe

Carrot cake is already a winner, but adding pineapple? Game over. The pineapple keeps it insanely moist, adds a subtle tang, and balances the sweetness so it doesn’t feel like a sugar bomb. 

Plus, the shredded carrots and warm spices (looking at you, cinnamon) create a flavor combo that’s basically a hug for your taste buds. And that cream cheese frosting? You’ll want to eat it with a spoon. No judgment.

Prep Time: 20 minutes
Cook time: 35-40 minutes
Total time: About 1 hour (plus cooling)
Servings: 12 slices (or 1 very committed person)

 

Ingredients

    • For the Cream Cheese Frosting:

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    Instructions

    1. Preheat & Prep: Crank your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. (Pro tip: Parchment paper = no sticking = zero regrets.)
    2. Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. (Yes, this step matters. Don’t skip it.)
    3. Wet Ingredients: In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. FYI, this is where the magic starts.
    4. Combine: Gradually add the dry ingredients to the wet mix, stirring just until combined. Overmixing = tough cake. Don’t do it.
    5. Fold in the Good Stuff: Gently stir in grated carrots, pineapple, and nuts (if using). The batter will be thick. That’s normal. Panic over.
    6. Bake: Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool completely before frosting. (Seriously. Warm cake + frosting = sad, melty mess.)
    7. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy. Spread over the cooled cake. Try not to eat it all straight from the bowl.

    Nutritional Values (Per Slice)

    Calories: 450 
    Fat: 22g 
    Carbs: 60g 
    Sugar: 45g 
    Protein: 5g

    IMO, it’s cake. It’s supposed to be delicious, not a salad. Enjoy responsibly.

    Storage Instructions

    Carrot Cake with Pineapple Recipe


    Room temp: Covered, for up to 2 days (if it lasts that long).

    Fridge: Up to 5 days in an airtight container. The frosting firms up, but the cake stays moist.

    Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge overnight.

    Common Mistakes to Avoid

    Carrot Cake with Pineapple Recipe

    • Overmixing the batter: Gluten development = dense cake. Mix until just combined.
    • Using wet carrots: Pat them dry after grating. Excess moisture = soggy cake.
    • Frosting a warm cake: Wait. Patience is a virtue, especially in baking.
    • Overbaking: Check at 35 minutes. A toothpick should have crumbs, not batter.

    Alternatives

    Carrot Cake with Pineapple Recipe

    • Gluten-free: Swap all-purpose flour for a 1:1 GF blend.
    • Less sugar: Reduce granulated sugar to 3/4 cup. The pineapple adds sweetness.
    • No nuts: Skip ’em or replace with shredded coconut.
    • Vegan: Use flax eggs, coconut oil, and vegan cream cheese. (It works, but it’s not the same. Just saying.)

    Frequently Asked Questions

    Can I use canned pineapple instead of fresh?
    Absolutely. Canned crushed pineapple (drained) works perfectly. Fresh pineapple is too watery.

    Why is my cake dense?
    You overmixed the batter or packed the flour. Spoon and level the flour—don’t scoop!

    Can I make this into cupcakes?
    Yes! Bake for 18-22 minutes. Frost once cooled. Cupcakes = portion control (theoretically).

    Can I omit the eggs?
    You can try flax eggs, but the texture will change. Eggs add structure and moisture.

    How do I know when the cake is done?
    Toothpick test: Insert it into the center. If it comes out clean or with crumbs, it’s done. If it’s wet, bake longer.

    Final Thoughts

    This carrot cake with pineapple isn’t just a recipe—it’s a flex. Moist, flavorful, and topped with the creamiest frosting, it’s the kind of dessert that’ll have people begging for the recipe.

     Whether it’s for a party, a potluck, or a solo treat (no shame), this cake delivers every time. So grab those carrots, crack those eggs, and bake something unforgettable. Your future self will thank you.

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