Best 10 Carrot And Pineapple Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with our delightful Carrot and Pineapple Cake, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable cake features tender layers of carrot cake infused with juicy pineapple chunks, creating a moist and flavorful base. Its cream cheese frosting adds a rich and tangy complement, while the optional chopped walnuts provide a delightful crunch.

Accompanying the Carrot and Pineapple Cake recipe, you'll find a collection of equally enticing treats. For those who prefer a classic dessert, the Carrot Cake Bites offer bite-sized indulgence with a cream cheese frosting dip. If you're looking for a healthier option, the Carrot Cake Oatmeal Bars combine the goodness of oats with the flavors of carrot cake. And for a tropical twist, the Pineapple Upside Down Cake showcases caramelized pineapple slices atop a moist and fluffy cake.

These recipes promise an array of flavors that cater to various preferences. Whether you're seeking a traditional carrot cake experience, bite-sized treats, a healthier alternative, or a tropical delight, you'll find the perfect recipe to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

Provided by Danielle

Categories     Dessert

Time 1h20m

Number Of Ingredients 20

2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml) canola or vegetable oil
4 large eggs (, room temperature)
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 (8-ounce) can crushed pineapple (, drained)
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots (, lightly packed)
3/4 cup (90 grams) chopped walnuts
1/2 cup (75 grams) raisins ((optional))
1 (8-ounce) package brick style cream cheese (, softened to room temperature)
1/2 cup (115 grams) unsalted butter (, softened to room temperature)
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
  • Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
  • Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!

Categories     Dessert

Time 2h20m

Yield 15

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated raw carrots (medium grate)
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter (1 stick) softened
1 teaspoon vanilla

Steps:

  • Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
  • In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
  • Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

Steps:

  • In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

CARROT PINEAPPLE CAKE II



Carrot Pineapple Cake II image

A dense and heavy carrot cake with pineapple and nuts.

Provided by Denise

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup butter
1 cup white sugar
1 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
  • Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 553.7 calories, Carbohydrate 70.9 g, Cholesterol 104.6 mg, Fat 28.1 g, Fiber 2.4 g, Protein 7.4 g, SaturatedFat 12.9 g, Sodium 571 mg, Sugar 44.3 g

CARROT PINEAPPLE CAKE III



Carrot Pineapple Cake III image

This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.

Provided by Denise

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 20

Number Of Ingredients 13

1 cup butter
1 cup white sugar
1 cup packed light brown sugar
3 eggs
2 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  • In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
  • Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 36.5 g, Cholesterol 52.3 mg, Fat 13.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 291.7 mg, Sugar 23.1 g

CARROT AND PINEAPPLE CAKE



Carrot and Pineapple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1/2 cup diced fresh pineapple

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  • For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

Make and share this Pineapple Carrot Cake recipe from Food.com.

Provided by Chef Gwapo Dave

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups oil
2 cups sugar
4 eggs
2 teaspoons vanilla flavoring
2 cups carrots (finely grated)
1 (8 ounce) can crushed pineapple
2 tablespoons lemon juice
8 ounces cream cheese
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla flavoring
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside.
  • Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting.
  • Cream cheese filing:.
  • In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.

Nutrition Facts : Calories 445.6, Fat 26.1, SaturatedFat 8.2, Cholesterol 67, Sodium 366.9, Carbohydrate 49.9, Fiber 0.9, Sugar 34.1, Protein 4.3

EASY CAKE MIX CARROT-PINEAPPLE CAKE



Easy Cake Mix Carrot-Pineapple Cake image

So easy, don't drain the pineapple juice from the crushed pineapple! Serving are only estimated depending on the size you cut the pieces. My recipe#90142 works great with this cake ;-)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 9

2 large eggs, lightly beaten
1 (8 ounce) can crushed pineapple (undrained)
1 (8 1/4 ounce) package yellow cake mix (do not use the "pudding added" cake mix for this)
1/3 cup mayonnaise or 1/3 cup salad dressing
1 1/2 teaspoons cinnamon
1 pinch nutmeg
1 cup shedded carrot
1 cup chopped walnuts or 1 cup pecans
cream cheese frosting

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
  • Transfer to prepared baking pan.
  • Bake for about 30-35 minutes or until cake tests done.
  • Cool completely then frost with cream cheese frosting.

Nutrition Facts : Calories 120.9, Fat 7, SaturatedFat 0.9, Cholesterol 22.4, Sodium 115.7, Carbohydrate 13.4, Fiber 0.9, Sugar 7.4, Protein 2.2

PINEAPPLE CARROT BREAD



Pineapple Carrot Bread image

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Choose ripe and juicy pineapples: This will ensure that your cake is moist and flavorful. You can judge the ripeness of a pineapple by its weight - it should feel heavy for its size. The skin should also be golden yellow, with no green or brown spots.
  • Grate the carrots finely: This will help them distribute evenly throughout the cake batter and prevent them from becoming too chunky. You can use a food processor or a box grater to grate the carrots.
  • Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake. Cream the butter and sugar for at least 2 minutes on medium speed.
  • Add the eggs one at a time: This will help to prevent the batter from curdling. Beat each egg in a small bowl before adding it to the batter.
  • Fold in the flour and spices gradually: This will help to prevent the batter from becoming over-mixed. Use a spatula to gently fold the flour and spices into the batter until just combined.
  • Bake the cake at 350°F for 45-50 minutes: Or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before frosting.

Conclusion:

This carrot and pineapple cake is a delicious and moist cake that is perfect for any occasion. The combination of carrots, pineapple, and spices gives the cake a unique and flavorful taste. The cake is also easy to make and can be decorated with a variety of frostings. If you are looking for a delicious and easy-to-make cake, this carrot and pineapple cake is the perfect recipe for you.

Related Topics