This Pineapple Carrot Cake with Orange Cream Cheese Frosting is perfect for an Easter party! Moist carrot cake layers infused with pineapple and frosted with a sweet, tangy orange cream cheese. This spring inspired cake is sure to be a delight!
Pineapple Carrot Cake with Orange Cream Cheese Frosting recipe highlights:
This carrot cake is soft and dense with flavors of brown sugar, cinnamon, carrots, and pineapple.
For added moister, this recipe calls for both oil and butter. Both are needed for flavor and moisture.
Toasted walnuts are added for flavor and texture but these can easily be omitted or swapped for pecans instead.
Any dessert with fruit is my absolute favorite. I’m sure you already know this. I do make a lot of chocolate desserts but honestly, chocolate is my least favorite. I’m more of a fruit loving gal.
Lime pie, blood orange bars, orange glazed chiffon cake, honey yogurt persimmon tart are just a few of my top favorite recipes. If there’s a choice between a fruity dessert and something loaded with chocolate, I’m going fruity all the way!
Today’s recipe is carrot cake, but not just your ordinary carrot cake. This is carrot cake with pineapple and it’s the best I’ve ever had! It’s bursting with warm spices, loaded with shredded carrots and toasted walnuts. It’s kept super moist with crushed pineapple which also compliments the classic carrot cake flavor. The frosting is a basic cream cheese frosting with hints of orange and it ties the whole thing together beautifully.
It’s kept super moist with crushed pineapple which also compliments the classic carrot cake flavor. The frosting is a basic cream cheese frosting with hints of orange and it ties the whole thing together beautifully.
This cake is perfectly moist. I use both oil and butter to make sure the cake is moist without tasting oily. You get that rich buttery taste in each moist bite. The pineapple and carrots also aid in keeping the cake full of moisture. I used 2 and 1/2 cups of grated carrots which
I used 2 and 1/2 cups of grated carrots which is almost an entire pound of carrots. That’s a lot of moisture! Be sure to shred whole carrots yourself. Those packaged shredded carrots won’t do the trick. I used a cheese grater to shred mine.
The frosting is one of my favorite things about this cake. It’s a simple cream cheese frosting speckled with orange zest. I opted not to smother the cake in the frosting. The purpose of this is so you can actually taste the cake! You know what I mean? I’ve never been a fan of carrots cakes covered in a ton of frosting. The cake gets lost in that sugary sweet mess. I like just enough frosting to compliment the cake without overpowering it.
I’ve never been a fan of carrots cakes covered in a ton of frosting. The cake gets lost in that sugary sweet mess. I like just enough frosting to compliment the cake without overpowering it.
I sent this pineapple carrot cake to some friends of ours and they absolutely loved it! It actually tastes better the day after it’s made. The flavors have time to meld together and it’s incredible!
Pineapple Carrot Cake with Orange Cream Cheese Frosting
This Pineapple Carrot cake with Orange Cream Cheese Frosting is perfect for an Easter party! Moist carrot cake layers infused with pineapple and frosting with a sweet, tangy orange cream cheese. This spring inspired cake is sure to be a delight!
Pineapple carrot cake
- 1 cup walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 and 1/2 cups finely grated raw carrots (about 3/4 pound)
- 1 cup crushed pineapple drained (from a 20oz can)
Orange cream cheese frosting
- 1/4 cup unsalted butter softened
- 1 (8 ounce_ package cream cheese softened
- 2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Make the cake
Adjust the oven rack to the center pf the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.
Spread the walnuts out onto a large cookie sheet and bake for 8 minutes, until lightly browned and fragrant. Cool and chop coarsely.
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir with a whisk.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugars, oil, and butter together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Using a large silicone spatula, fold in the walnuts, carrots, and pineapple. Divide the batter between the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Invert the cakes onto the wire rack and remove the parchment paper. Cool completely before frosting.
Make the frosting
In a large bowl, use an electric mixer to beat the butter and cream cheese together on low speed until smooth and free of lumps. Add one cup of confectioner's sugar at a time and beat on low speed after each addition, until fully incorporated. Beat in the vanilla and orange zest.
Assemble the cake
Place one layer on a serving platter. Spread about 1/3 of the frosting over the top. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted walnuts if desired.