carrot cake recipe 

Homemade carrot cake with pineapple is a delightful twist on a classic dessert, combining moist, spiced carrot cake with the sweet tanginess of crushed pineapple. This recipe is effortless to make, requiring just one layer and topped with creamy frosting. 

Many enjoy its versatility, whether served at family gatherings or during holidays, making it an ideal choice for any occasion. With modern adaptations like pineapple addition, it continues to evolve and delight dessert lovers .

List of Required Ingredients

To create a delectable homemade carrot cake with pineapple, gathering the right ingredients is crucial. Here's what you'll need:

• 312g all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
• 240ml or vegetable oil
• 250g packed light or dark brown sugar

• 67g granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

• 260g shredded carrots (about 4 large peeled carrots)
• 1 cup (8 ounces) crushed pineapple, drained
• 125g chopped walnuts

Cream Cheese Frosting

• 226g full-fat brick cream cheese, softened to room temperature
• 113g  unsalted butter, softened to room temperature
• 360g confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract  and 1/8 teaspoon salt

These ingredients work together to ensure the cake is moist and flavorful, with a perfect hint of sweetness. 

how to make carrot cake recipe

Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking dish. I prefer using a glass dish for this recipe. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and any other desired spices. Set aside.

In a medium bowl, combine oil, brown sugar, granulated sugar, eggs, and vanilla extract, whisking until well mixed. Gradually add the wet ingredients to the dry ingredients and whisk until fully combined. Gently fold in the grated carrots, pineapple, and walnuts.

Pour the batter into the prepared dish and spread evenly. Bake for 45-55 minutes, checking for doneness by inserting a toothpick into the center of the cake. It should come out clean when the cake is ready. If the top or edges start to brown too quickly, loosely cover the cake with aluminum foil.

Once done, remove the cake from the oven and place it on a wire rack to cool completely. For quicker cooling, place it in the fridge after about 45 minutes.

For the frosting: Using a hand mixer or stand mixer with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth. Add 3 cups of powdered sugar, vanilla, and salt, and mix on low speed for 30 seconds. 

Then, increase to high speed and beat for another 2 minutes. If you prefer a thicker frosting, you can add an additional 1/4 cup of powdered sugar. Spread the frosting over the cooled cake, then refrigerate for 30 minutes to allow the frosting to set, making it easier to slice. 

Final Thoughts and Enjoying the Finished Cake

Once your cake is baked and frosted, allow it to chill for that perfect slice. Whether shared with friends and family or enjoyed as a special treat, this carrot cake is sure to impress! 

Don’t forget to share your thoughts and any variations you tried; your baking journey could inspire someone else to dive into the joys of carrot cake creation! Happy baking!