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Carrot Cake with Pineapple and Cream Cheese Icing

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Cake:
  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups finely shredded carrots (about 4 medium carrots)
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Icing:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (500 g) powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (optional, to adjust consistency)

Instructions
 

  • Prep Pans: Grease and line cake pans for easy removal.
  • Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Cream Sugars and Oil: Combine granulated and brown sugar with oil for a smooth base.
  • Add Eggs and Vanilla: Beat eggs in one by one, then add vanilla for flavor.
  • Combine Dry and Wet: Gently fold in flour mixture to keep cake light.
  • Fold in Carrots and Pineapple: Add shredded carrots, crushed pineapple, and optional nuts.
  • Bake: Divide batter evenly and bake at 350°F for 45–50 minutes. Check with toothpick.
  • Cool Cakes: Let cool in pans 10 minutes, then transfer to wire rack.
  • Make Icing: Beat cream cheese and butter until creamy, then add powdered sugar and vanilla. Adjust with milk if needed.
  • Frost Cake: Frost between layers, top, and sides evenly.