Moist Pineapple Carrot Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour, measured by spooning into cup and leveling
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1½ teaspoons ground cinnamon
05 -
½ teaspoon ground ginger
06 -
¼ teaspoon ground nutmeg
07 -
½ teaspoon salt
→ Wet Ingredients
08 -
¾ cup vegetable oil or canola oil
09 -
4 large eggs, brought to room temperature
10 -
1½ cups packed light brown sugar
11 -
½ cup granulated white sugar
12 -
1 can (8 oz) crushed pineapple, well drained
13 -
1 teaspoon pure vanilla extract
→ Mix-ins
14 -
3 cups freshly grated carrots, lightly packed
15 -
¾ cup chopped walnuts
16 -
½ cup raisins (optional for extra sweetness)
→ Cream Cheese Frosting
17 -
1 package (8 oz) brick-style cream cheese, softened to room temperature
18 -
½ cup unsalted butter, softened to room temperature
19 -
2 cups powdered sugar
20 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Heat your oven to 350°F and give a 9x13-inch baking pan a good spray with cooking spray. This prevents any sticking disasters later!
02 -
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything's evenly distributed. Set this aside for now.
03 -
In another large bowl, whisk together oil, eggs, both sugars, drained pineapple, and vanilla until smooth and well combined. Fold in the grated carrots and chopped walnuts, stirring gently to distribute evenly.
04 -
Pour the dry ingredients into the wet mixture and fold together with a spatula until just combined - don't overmix or you'll get a tough cake. Spread the batter evenly in your prepared pan and bake for 35-45 minutes, until a toothpick comes out clean. If the top starts browning too much, cover with foil for the last 15-20 minutes.
05 -
Remove from oven and let the cake cool completely in the pan on a wire rack. This is crucial for frosting success - patience pays off here!
06 -
Beat the softened cream cheese until smooth and fluffy. Add butter and beat for another minute until well combined. Gradually add powdered sugar and vanilla, beating until creamy and spreadable.
07 -
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a knife or offset spatula. Cut into generous squares and enjoy your delicious creation!
# Notes:
01 -
Store leftover cake covered in the refrigerator for up to 4 days - the flavors actually improve after a day!
02 -
Both the cake and frosting can be made 1-2 days ahead of time. Store cake at room temperature and frosting in the fridge, then bring frosting to room temperature before using.
03 -
This cake freezes beautifully for up to 3 months when wrapped tightly. Thaw overnight in the refrigerator before serving.
04 -
The crushed pineapple adds incredible moisture, but make sure to drain it well to prevent a soggy cake.