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Carrot Cake Recipe with Pineapple

This Carrot Cake with Pineapple is moist, flavorful, and topped with a creamy cream cheese frosting. It's the perfect dessert for any occasion!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Cake
  • 3 large Eggs at room temperature
  • 0.75 Cup Canola Oil
  • 0.75 Cup Buttermilk at room temperature
  • 1.5 Cups Granulated sugar
  • 2 tsp Pure vanilla extract
  • 1.5 tsp Cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 2 Cups All purpose flour
  • 0.125 tsp Salt
  • 2 tsp Baking Soda
  • 2 Cups Freshly Shredded Carrots
  • 1 Cup Coconut Flakes
  • 8 ounces Crushed Pineapple with juice
  • 1 Cup Chopped Pecans
Frosting
  • 16 ounces Cream Cheese full fat block, softened to room temperature
  • 0.5 cup Butter unsalted
  • 4.5 cups Confectioners' Sugar
  • 1 tsp Pure vanilla extract
  • 1 Pinch Salt
  • 1 Tablespoon Heavy cream/milk

Method
 

  1. Preheat oven to 350 degrees. Line pans with parchment paper.
  2. Combine eggs, buttermilk, oil, sugar and vanilla. Add flour, baking soda, salt, and spices. Mix in carrots, coconut, pineapple with juice and pecans.
  3. Pour batter into pans and bake at 350 degrees for 35 minutes. Cool in pans for 10 minutes.
  4. Invert cakes on wire rack to cool completely before frosting.

Notes

For a richer flavor, consider using brown butter in the frosting.