Description
This Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful dessert combining grated carrots and crushed pineapple for a perfect balance of sweetness and texture, all layered with a rich cinnamon-spiced cream cheese frosting. The cake features warm spices like cinnamon, nutmeg, and ginger, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 4 large eggs, at room temperature
- 1 cup brown sugar, packed (210 grams)
- 1 cup granulated sugar, packed (204 grams)
- 1 and 1/2 cups vegetable oil (345 mL)
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, spooned & leveled (260 grams)
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 and 1/2 tsp nutmeg
- 1 tsp ginger
- Pinch of salt
- 3 cups finely grated carrot (5–6 large carrots, 300 grams)
- One 8 ounce can crushed pineapple, drained (226 grams)
- Optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut
Pineapple Simple Syrup
- 1/3 cup reserved pineapple juice from crushed pineapple
- 1/3 cup granulated sugar (68 grams)
Cinnamon Cream Cheese Frosting
- 1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature (367 grams)
- 16 oz cream cheese, softened at room temperature (full-fat blocks, 454 grams)
- 6 to 7 cups powdered sugar (690 grams (6 cups) to 805 grams (7 cups))
- 1–2 tbsp heavy cream, as needed
- Pinch of salt
- 1/2 tsp cinnamon, or more to taste
- 1 tbsp vanilla extract
Instructions
- Prep: Preheat your oven to 325°F. Grease three 9-inch round cake pans with shortening, then line with parchment rounds. Grease the parchment and flour the pans, tapping out excess flour. Drain the crushed pineapple over a sieve into a measuring cup to reserve the juice. Grate the carrots finely for the cake.
- Start the Cake Batter: In a large mixing bowl, beat the eggs on medium speed for 30 seconds until just beaten. Add both brown and granulated sugars and beat on medium-high until the mixture is light and fluffy, about one minute. Whisk in the vegetable oil and vanilla extract thoroughly.
- Finish the Cake Batter: Add the dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt—and whisk until just combined. Gently fold in the grated carrots and the drained crushed pineapple (and any optional mix-ins if using).
- Bake: Divide the batter evenly among the three prepared pans (about 553 grams per pan). Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let cakes cool in the pans on wire racks for 10 minutes, then invert to cool completely.
- Make the Pineapple Simple Syrup (Optional): Combine the reserved pineapple juice and equal parts sugar in a small saucepan. Bring to a boil, stirring occasionally, then reduce heat to low and whisk constantly until the sugar dissolves completely. Chill in the refrigerator to cool before using.
- Make the Frosting: Beat softened butter on high speed until creamy, about 30 seconds to 1 minute. Gradually add powdered sugar in 2-cup increments, mixing well between additions until creamy. Add 1-2 tablespoons heavy cream to reach desired consistency. Mix in vanilla extract, cinnamon, and salt. Finally, add cubed room temperature cream cheese and beat well to combine, ensuring a smooth, non-weepy frosting.
- Assemble the Cake: Place one cake layer on a cake stand. Brush lightly with pineapple simple syrup, then spread 1 and 1/2 cups of frosting over the layer. Repeat with the second layer. Place the final layer upside down on top for a flat surface. Apply a light crumb coat of frosting over the top and sides. Chill the crumb-coated cake for 15-30 minutes before applying the remaining frosting and decorating.
- Serve & Store: Chill the decorated cake for 20-30 minutes or overnight before slicing. If stored overnight, allow the cake to sit at room temperature for about 30 minutes before serving to soften the frosting. Store leftovers in an airtight container with plastic wrap pressed over the cut edges in the refrigerator for 4-5 days.
Notes
- For a non-weepy frosting, add cream cheese last, at room temperature.
- Reserve pineapple juice for a delicious simple syrup to keep cake layers moist.
- Optional mix-ins such as golden raisins, walnuts, or shredded coconut enhance texture and flavor.
- Invert the top cake layer upside down when assembling for a perfectly flat top.
- Allow cake to come to room temperature before serving if chilled overnight to improve frosting texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple carrot cake, cinnamon cream cheese frosting, carrot cake recipe, moist cake, baked dessert, layered cake, spiced cake
