This pineapple carrot cake recipe features a moist carrot cake speckled with bits of pineapple. It's spiced with warm cinnamon, ginger, and nutmeg. Cream cheese frosting with orange zest is slathered over the cake for the ultimate treat.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Additional Time 2 hourshours
Total Time 2 hourshours45 minutesminutes
Servings 12
Ingredients
For the cake
2cups(260g)all-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1 ½teaspoonsground cinnamon
½teaspoonsalt
½teaspoonground ginger
¼teaspoonground nutmeg
¾cup(165g)light brown sugar, packed
½cup(100g)granulated sugar
¾cup(164g)vegetable oil
4large eggs, room temperature
2teaspoonsvanilla extract
2 ½cups(320g)finely shredded carrots
1cup(165g)crushed pineapple, well-drained (from a 20-ounce can)
Adjust the oven rack to the center of 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.
Sift the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg together in a large bowl.
Whisk the sugars, oil, eggs, and vanilla together in a second large bowl. Stir in the carrots and pineapple. Add the flour mixture and fold everything together until just combined.
Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar, meringue powder, vanilla, orange zest, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.
Assemble the cake
Place one layer on a serving platter. Spread about ⅓ 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.
Refrigerate the cake for at least 1 hour before serving.
Notes
When measuring the flour, don’t scoop it out of the container with the measuring cup. Use the spoon and level method instead.
Don't use storebought shredded carrots. They are too thick and dry. Instead, peel and grate your own with a box grater. You need about 4 whole carrots to equal 2 and 1/2 cups.
You can make your own crushed pineapple - Add 1 cup of pineapple chunks to a blender and use the chop setting for 30 seconds.
Make sure to use brick-style cream cheese. The whipped stuff in a container will not work!
If you don't have access to meringue powder, simply leave it out. Just take extra care to not over mix the frosting or it will turn runny. In the case that is too soft to use, pop the frosting in the refrigerator for 15-20 minutes until it firms up slightly.
Make ahead tip
The cake can be refrigerated for up to 24 hours before serving. Bring to room temperature before slicing.
The cake layers can be made ahead 1 day in advance. Wrap on plastic wrap and store at room temperature or in the refrigerator.
The frosting can also be made 1 day in advance. Cover and store in the refrigerator until ready to use.
The frosted or unfrosted cake can be frozen up to 3 months. Thaw in the refrigerator overnight.