Description

Pineapple Carrot Cake Frosting is a heavenly dessert that beautifully marries the tropical sweetness of pineapple with the earthy richness of carrots, all topped with a luscious cream cheese frosting. This cake’s moist texture and unique flavor profile make it an ideal choice for celebrations, family gatherings, or whenever you crave a slice of pure indulgence. With its spiced goodness and tender crumb, this delightful treat is sure to impress your guests and satisfy your sweet tooth.

Ingredients

Scale

2 and 1/2 cups all-purpose flour
1 cup canola oil
1 and 1/4 cups packed brown sugar
4 large eggs
2 cups shredded carrots
1 cup crushed pineapple, drained
8 ounces cream cheese
3 cups confectioners’ sugar

Instructions

Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan.
Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl.
In another bowl, mix canola oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
Combine wet and dry mixtures gently; fold in shredded carrots, crushed pineapple, and walnuts.
Pour the batter into the prepared pan and bake for 45-55 minutes until a toothpick comes out clean.
Allow the cake to cool completely before preparing the cream cheese frosting by beating together softened cream cheese and butter until smooth; gradually add confectioners’ sugar.
Frost the cooled cake evenly and refrigerate for about 30 minutes before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 310mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Use room temperature ingredients for better mixing results. For added flavor depth, mix in lemon or orange zest with the frosting. To store leftovers, keep the cake in an airtight container in the refrigerator for up to five days.