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Pineapple Carrot Cake

Pineapple Carrot Cake With Cream Cheese Frosting

A delicious Pineapple Carrot Cake recipe and the Cream Cheese Frosting just makes it better.

Course Dessert
Cuisine American
Keyword Pineapple Carrot Cake With Cream Cheese Frosting
Prep Time 45 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 415 kcal

Ingredients

  • 2 c. all purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 c. whole toasted almonds
  • 1 c. toasted pine nuts
  • 1 c. olive oil
  • 1 c. sugar
  • 1/2 c. 1 stick butter, melted
  • 1/2 c. packed brown sugar
  • 4 eggs
  • 3 Tbsp. dark molasses
  • 2 Tbsp. maple syrup
  • 2 c. chopped fresh pineapple or 1 (16 oz.) can crushed pineapple, drained
  • 3 heaping cups shredded carrots

Frosting:

  • 4 8 oz. pkg. cream cheese (room temp.)
  • 2 sticks 1 c. butter, room temperature
  • 2 c. powdered sugar
  • Half-and-half as needed

Instructions

  1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.
  2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
  3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
  4. Bake for 20 to 25 minutes.
  5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

  1. With an electric mixer, mix the cream cheese, butter, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.
  2. Use the frosting to fill and frost the cooked layers.