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The Best Carrot Cake Recipe with Pineapple

This carrot cake is incredibly moist and flavorful, thanks to the addition of crushed pineapple. The cream cheese frosting adds the perfect touch of sweetness and tang.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 2.5 Cup All-Purpose Flour
  • 2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 0.5 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 0.5 Teaspoon Each Ground Cloves, Ground Ginger, Ground Nutmeg
  • 1 Cup Canola Oil
  • 1.25 Cup Dark Brown Sugar
  • 4 Large Eggs at room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Large Carrots grated (about 2 cups)
  • 1 Cup Crushed Pineapple (drained)
  • 1 Cup Chopped Walnuts
Frosting
  • 8 ounces full-fat block Cream Cheese softened to room temperature
  • 0.5 Cup Unsalted Butter
  • 3 Cups Confectioner's Sugar
  • 1 Teaspoon Pure Vanilla Extract

Method
 

  1. Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with non-stick cooking spray. Line it with Parchment paper.

Notes

For an extra nutty flavor, toast the walnuts before chopping.