24 Delicious Carrot Cake Recipes with Pineapple and Cream Cheese Frosting

Unleash the magic of baking with our roundup of 24 Delicious Carrot Cake Recipes, each boasting the perfect blend of sweet pineapple and creamy cream cheese frosting. Whether you’re a seasoned baker or just starting out, these recipes promise to bring warmth, joy, and a burst of flavor to your table. Dive in and discover your next favorite dessert that’s sure to impress any crowd!

Classic Carrot Cake with Pineapple and Walnuts

Delightfully moist and packed with flavor, this Classic Carrot Cake with Pineapple and Walnuts is a recipe I’ve perfected over years of baking. It’s the kind of cake that brings back memories of family gatherings and cozy afternoons, with its irresistible aroma filling the kitchen. I love how the pineapple adds a subtle tanginess, balancing the sweetness just right.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to enhance all the flavors
• 2 teaspoons ground cinnamon, for that warm spice note
• 1 1/2 cups granulated sugar, for just the right sweetness
• 1 cup vegetable oil, for a moist crumb
• 4 large farm-fresh eggs, at room temperature
• 2 cups finely grated carrots, for natural sweetness and moisture
• 1 cup crushed pineapple, drained but juicy
• 1 cup chopped walnuts, for a delightful crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring every corner is covered to prevent sticking.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined, creating a uniform base for your batter.
3. In another bowl, beat the granulated sugar and vegetable oil together until the mixture is smooth and slightly fluffy, about 2 minutes, which introduces air for a lighter cake.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition, to ensure they’re fully incorporated and the batter is homogenous.
5. Gradually mix in the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing, which can lead to a tough cake.
6. Fold in the grated carrots, crushed pineapple, and chopped walnuts with a spatula, distributing them evenly throughout the batter for every bite to be packed with flavor and texture.
7. Pour the batter into the prepared pan, smoothing the top with the spatula, and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan on a wire rack for at least 10 minutes before transferring it out to cool completely, ensuring it sets properly for easy slicing.

Unbelievably tender and bursting with the natural sweetness of carrots and pineapple, this cake is a testament to the magic of simple ingredients. Serve it as is for a humble treat, or dress it up with a dollop of cream cheese frosting for an extra indulgent dessert.

Moist Pineapple Carrot Cake with Coconut

After countless attempts to perfect my carrot cake recipe, I stumbled upon the magic combination of pineapple and coconut, transforming it into the most moist and flavorful dessert I’ve ever made. It’s become a staple at family gatherings, and today, I’m thrilled to share this gem with you.

Ingredients

• 2 cups all-purpose flour, sifted for a light texture
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp salt, to enhance all the flavors
• 2 tsp ground cinnamon, for a warm spice note
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed brown sugar, adding depth and moisture
• 1 cup vegetable oil, for a tender crumb
• 4 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, for aromatic warmth
• 2 cups finely grated carrots, about 4 medium, for natural sweetness
• 1 cup crushed pineapple, drained but juicy
• 1 cup sweetened shredded coconut, for tropical flair
• 1/2 cup chopped walnuts, optional for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Tip: Room temperature eggs incorporate better, ensuring a uniform batter.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Fold in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using, until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Visual cue: The cake should spring back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this cake is a delightful mix of moist crumb, sweet pineapple, and the subtle crunch of coconut. Serve it as is or elevate it with a dollop of cream cheese frosting for an extra indulgent treat.

Vegan Carrot Cake with Pineapple and Cashew Frosting

Oh, the joy of biting into a moist, flavorful slice of carrot cake that’s not only delicious but also completely vegan! I remember the first time I tried adding pineapple to my carrot cake; it was a game-changer, adding a subtle sweetness and moisture that’s just irresistible. Paired with a creamy cashew frosting, this cake is a dream come true for anyone looking for a healthier dessert option.

Ingredients

• 2 cups finely grated, organic carrots
• 1 cup crushed pineapple, drained but reserve the juice
• 1 1/2 cups all-purpose flour, sifted
• 1 cup raw cashews, soaked overnight
• 3/4 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 2 tsp vanilla extract, pure
• 1 tsp ground cinnamon, aromatic
• 1/2 tsp ground nutmeg, freshly grated
• 1/4 tsp sea salt, fine
• 1 tsp baking soda
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a light coating of coconut oil.
2. In a large mixing bowl, combine the grated carrots, crushed pineapple, maple syrup, melted coconut oil, and vanilla extract. Stir until well mixed.
3. Sift in the flour, cinnamon, nutmeg, sea salt, and baking soda into the wet ingredients. Mix until just combined to avoid overworking the batter.
4. Quickly stir in the apple cider vinegar to activate the baking soda, then pour the batter into the prepared cake pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
6. While the cake cools, drain the soaked cashews and blend them with 1/4 cup of the reserved pineapple juice until smooth and creamy. Adjust the consistency with more juice if needed.
7. Once the cake is cool, spread the cashew frosting evenly over the top. For best results, chill the cake for an hour before serving to allow the frosting to set.

Finally, this vegan carrot cake is a masterpiece of textures and flavors—moist and dense from the carrots and pineapple, with a light, creamy frosting that’s subtly sweet. Serve it with a sprinkle of toasted coconut or walnut pieces for an extra crunch that contrasts beautifully with the soft cake.

Gluten-Free Carrot Cake with Pineapple and Almond Flour

This gluten-free carrot cake with pineapple and almond flour is a game-changer for anyone looking to indulge without the guilt. Trust me, the first time I made it, my family couldn’t believe it was gluten-free—moist, flavorful, and packed with wholesome ingredients.

Ingredients

• 2 cups finely grated, vibrant orange carrots
• 1 cup crushed pineapple, drained but juicy
• 2 cups almond flour, finely ground for a tender crumb
• 3 farm-fresh eggs, at room temperature
• 1/2 cup pure maple syrup, for a natural sweetness
• 1/4 cup melted coconut oil, rich and fragrant
• 1 tsp vanilla extract, pure and aromatic
• 1 tsp ground cinnamon, warm and spicy
• 1/2 tsp baking soda, to give it lift
• 1/4 tsp sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil, ensuring every corner is covered to prevent sticking.
2. In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, and sea salt until well combined.
3. In another bowl, beat the eggs lightly before adding the maple syrup, melted coconut oil, and vanilla extract, mixing until smooth.
4. Fold the grated carrots and crushed pineapple into the wet ingredients, ensuring they’re evenly distributed for maximum flavor in every bite.
5. Gradually combine the wet and dry ingredients, stirring gently to avoid overmixing, which can make the cake dense.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

You’ll love how this cake strikes the perfect balance between sweet and spicy, with a moist texture that’s incredibly satisfying. Serve it with a dollop of coconut whipped cream for an extra special treat that’ll impress everyone at the table.

Spiced Carrot Cake with Pineapple and Raisins

Oh, the joy of baking a spiced carrot cake that’s bursting with flavors and textures! I remember the first time I added pineapple and raisins to my carrot cake; it was a game-changer, adding a sweet and tangy depth that made every bite unforgettable. Let’s dive into making this moist, flavorful cake that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 tsp baking soda, to ensure a perfect rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cinnamon, for warm spice notes
• 1/2 tsp ground nutmeg, adding a hint of earthiness
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed brown sugar, for a deep molasses flavor
• 1 cup vegetable oil, for moist texture
• 4 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, for aromatic depth
• 3 cups grated carrots, for natural sweetness and moisture
• 1 cup crushed pineapple, drained, for tangy bursts
• 1/2 cup raisins, for chewy texture
• 1/2 cup chopped walnuts, for crunch (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring your cake won’t stick.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Tip: Room temperature eggs incorporate better, so add them one at a time, beating well after each addition.
4. Stir in the vanilla extract, then gradually mix in the dry ingredients until just combined. Overmixing can lead to a dense cake.
5. Fold in the grated carrots, crushed pineapple, raisins, and walnuts (if using) until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 35 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the cake sets properly.

The cake emerges incredibly moist, with the spices, pineapple, and raisins creating a symphony of flavors. Serve it as is, or for an extra indulgence, top with a dollop of cream cheese frosting and a sprinkle of toasted walnuts.

Carrot Cake with Pineapple and Pecan Topping

Nothing says comfort like a slice of moist carrot cake, especially when it’s packed with juicy pineapple and topped with crunchy pecans. I remember the first time I tried this version at a friend’s potluck; it was so good, I had to sneak a second piece when no one was looking!

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for a warm spice note
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, for depth of flavor
• 4 large farm-fresh eggs, at room temperature
• 1 cup vegetable oil, for moist texture
• 2 teaspoons pure vanilla extract, for aromatic warmth
• 3 cups grated carrots, for natural sweetness and moisture
• 1 cup crushed pineapple, drained, for a tropical twist
• 1/2 cup chopped pecans, for a nutty crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and slightly fluffy, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the batter.
5. Fold in the grated carrots, crushed pineapple, and chopped pecans until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula for an even bake.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving. Tip: This resting period helps the flavors meld together beautifully.

Finally, this carrot cake is a delightful mix of moist, fluffy, and crunchy textures, with a flavor that’s sweet, spicy, and slightly tropical. Serve it with a dollop of cream cheese frosting or enjoy it as is for a lighter treat.

Healthy Carrot Cake with Pineapple and Greek Yogurt Frosting

Perfect for those who love a sweet treat without the guilt, this Healthy Carrot Cake with Pineapple and Greek Yogurt Frosting is a game-changer. I stumbled upon this recipe during my quest for healthier dessert options, and it’s been a staple in my kitchen ever since. The combination of sweet carrots, tangy pineapple, and creamy Greek yogurt frosting is simply irresistible.

Ingredients

• 1 1/2 cups whole wheat flour (for a nutty, wholesome base)
• 2 teaspoons baking powder (to ensure a light, fluffy texture)
• 1/2 teaspoon salt (to balance the sweetness)
• 1 teaspoon ground cinnamon (for a warm, spicy note)
• 1/4 teaspoon ground nutmeg (adds depth to the flavor profile)
• 1/2 cup pure maple syrup (a natural, rich sweetener)
• 1/4 cup melted coconut oil (for moisture and a subtle tropical hint)
• 2 farm-fresh eggs (to bind everything together beautifully)
• 1 teaspoon pure vanilla extract (for aromatic sweetness)
• 1 1/2 cups finely grated carrots (adds moisture and natural sweetness)
• 1/2 cup crushed pineapple, drained (for a juicy, tangy burst)
• 1 cup plain Greek yogurt (creamy and tangy, perfect for frosting)
• 2 tablespoons honey (to sweeten the frosting naturally)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a light coating of coconut oil.
2. In a large bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, mix the maple syrup, melted coconut oil, eggs, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
5. Gently stir in the grated carrots and crushed pineapple until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the cake cools, prepare the frosting by whisking together the Greek yogurt and honey until smooth and creamy. Tip: For a thicker frosting, let it sit in the fridge for 30 minutes before spreading.
8. Once the cake has completely cooled, spread the Greek yogurt frosting evenly over the top.

So moist and flavorful, this carrot cake is a delightful contrast of textures and tastes. Serve it chilled for a refreshing twist, or at room temperature to fully appreciate its spiced aroma. Either way, it’s a healthier indulgence that doesn’t skimp on satisfaction.

Carrot Cake with Pineapple and Orange Zest

Over the years, I’ve baked countless carrot cakes, but adding pineapple and orange zest was a game-changer for me. It’s like sunshine in every bite, perfect for those days when you need a little extra joy. Here’s how I make my favorite version, packed with flavor and love.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for warmth
• 4 large farm-fresh eggs, at room temperature
• 1 1/4 cups rich extra virgin olive oil, for moisture
• 1 cup granulated sugar, for sweetness
• 1 cup packed brown sugar, for depth
• 3 cups grated carrots, for texture and color
• 1 cup crushed pineapple, drained, for tropical sweetness
• 1 tablespoon orange zest, for a citrusy kick
• 1 cup chopped walnuts, for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon. This blend of dry ingredients forms the base of your cake.
3. In another bowl, beat the eggs, olive oil, granulated sugar, and brown sugar until smooth. Tip: Room temperature eggs mix more evenly, creating a uniform batter.
4. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can lead to a dense cake.
5. Fold in the grated carrots, crushed pineapple, orange zest, and walnuts. This step adds all the signature flavors and textures.
6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 35 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.

Velvety and moist, this carrot cake is a symphony of flavors with the pineapple and orange zest shining through. Serve it with a dollop of cream cheese frosting or enjoy a slice as is with your afternoon tea.

Carrot Cake with Pineapple and Cinnamon Cream Cheese Frosting

Very few desserts can claim to be as comforting and versatile as a carrot cake, especially when it’s packed with juicy pineapple and topped with a cinnamon-spiced cream cheese frosting. I remember the first time I tweaked my grandma’s recipe to include pineapple—it was a game-changer, adding just the right amount of sweetness and moisture that makes every bite unforgettable.

Ingredients

• 2 cups all-purpose flour, sifted for a light texture
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for that warm, spicy note
• 4 large farm-fresh eggs, at room temperature
• 1 1/4 cups vegetable oil, for moisture and richness
• 1 cup granulated sugar, for sweetness
• 1 cup packed brown sugar, for depth of flavor
• 2 teaspoons pure vanilla extract, for aroma
• 3 cups grated carrots, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a tropical twist
• 1 cup chopped walnuts, for crunch (optional)
• 8 ounces cream cheese, softened, for the frosting
• 1/2 cup unsalted butter, softened, for a smooth frosting
• 4 cups powdered sugar, sifted, for sweetness
• 1 teaspoon vanilla extract, for the frosting
• 1 teaspoon ground cinnamon, for a spicy frosting kick

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and ground cinnamon until well combined.
3. In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake.
5. Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, beating until fluffy and spreadable.
9. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

This carrot cake is wonderfully moist, with a tender crumb and bursts of pineapple sweetness, all balanced by the tangy, spicy frosting. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch.

Carrot Cake with Pineapple and Maple Syrup Glaze

Absolutely nothing beats the comforting embrace of a homemade carrot cake, especially when it’s speckled with juicy pineapple and draped in a silky maple syrup glaze. I remember the first time I tweaked my grandma’s recipe to include these additions—it was a game-changer that turned a simple dessert into a showstopper.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for a warm spice note
• 4 large farm-fresh eggs, at room temperature
• 1 1/4 cups vegetable oil, for moist texture
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed brown sugar, for depth of flavor
• 2 teaspoons pure vanilla extract, for aromatic warmth
• 3 cups grated carrots, for natural sweetness and moisture
• 1 cup crushed pineapple, drained but juicy
• 1/2 cup pure maple syrup, for the glaze
• 4 ounces cream cheese, softened for smooth blending
• 1/4 cup unsalted butter, at room temperature
• 1 cup powdered sugar, sifted to avoid lumps

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and slightly fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Overmixing can lead to a dense cake.
5. Fold in the grated carrots and crushed pineapple until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the cake cools, prepare the glaze by beating together the maple syrup, cream cheese, butter, and powdered sugar until smooth and creamy. Tip: For a thinner glaze, add a teaspoon of milk at a time until desired consistency is reached.
8. Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Zesty with a hint of tropical sweetness from the pineapple, this carrot cake is irresistibly moist and tender. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Carrot Cake with Pineapple and Vanilla Bean Frosting

Oh, the joy of baking a carrot cake that’s perfectly moist, subtly spiced, and topped with a dreamy vanilla bean frosting is unmatched. I remember the first time I added pineapple to my carrot cake; it was a game-changer, adding a hint of tropical sweetness that complements the earthy carrots beautifully. Now, it’s my go-to recipe for celebrations or when I need a little pick-me-up.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for warm spice notes
• 1/2 teaspoon ground nutmeg, for depth
• 1 cup granulated sugar, for sweetness
• 1 cup packed light brown sugar, for molasses undertones
• 1 cup vegetable oil, for moisture
• 4 large farm-fresh eggs, at room temperature
• 2 teaspoons pure vanilla extract, for aroma
• 3 cups grated carrots, for texture and sweetness
• 1 cup crushed pineapple, drained, for tropical flair
• 1/2 cup chopped walnuts, for crunch
• 8 oz cream cheese, softened, for creamy frosting
• 1/2 cup unsalted butter, softened, for richness
• 2 cups powdered sugar, sifted, for smooth frosting
• 1 vanilla bean, scraped, for intense flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and the scraped vanilla bean seeds, beating until fluffy.
8. Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Great texture and flavor come together in this carrot cake, with the pineapple adding moisture and the vanilla bean frosting offering a luxurious finish. Serve it chilled for a refreshing twist, or at room temperature to fully appreciate the spices.

Carrot Cake with Pineapple and Cardamom

Sometimes, the best recipes come from a desire to mix the familiar with the unexpected. That’s exactly how this carrot cake with pineapple and cardamom came to be in my kitchen. It’s a twist on the classic that brings a little tropical sweetness and a whisper of spice to every bite.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 tsp baking soda, to ensure a perfect rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cardamom, for its aromatic warmth
• 1 1/2 cups granulated sugar, for just the right sweetness
• 1 cup vegetable oil, for moist texture
• 4 large farm-fresh eggs, at room temperature
• 2 tsp pure vanilla extract, for depth of flavor
• 2 cups finely grated carrots, for natural sweetness and moisture
• 1 cup crushed pineapple, drained but juicy
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring every corner is covered to prevent sticking.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and ground cardamom until well combined, creating a uniform base for your cake.
3. In another bowl, beat the granulated sugar and vegetable oil together until the mixture is smooth and slightly fluffy, about 2 minutes, to incorporate air for a lighter cake.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla extract for a fragrant depth.
5. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter, which can lead to a dense cake.
6. Gently stir in the grated carrots, crushed pineapple, and chopped walnuts until evenly distributed throughout the batter, ensuring every slice is packed with flavor and texture.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake, and tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked through.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from becoming soggy.

Carrot cake with pineapple and cardamom is a delightful surprise, offering a moist texture with bursts of juicy pineapple and the subtle, spicy note of cardamom. Serve it with a dollop of cream cheese frosting or enjoy a slice as is with a cup of tea for a truly comforting treat.

Carrot Cake with Pineapple and Lemon Glaze

Last weekend, I found myself craving something sweet yet tangy, and that’s when this carrot cake with pineapple and lemon glaze came to mind. It’s the perfect blend of moist, spiced cake with a bright, citrusy finish that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 1/2 cups granulated sugar, for a sweet base
• 1 cup vegetable oil, to keep the cake moist
• 4 large farm-fresh eggs, at room temperature
• 2 cups finely grated carrots, for natural sweetness
• 1 cup crushed pineapple, drained but juicy
• 1 tsp pure vanilla extract, for depth
• 1 tsp baking soda, to rise perfectly
• 1 tsp ground cinnamon, for warmth
• 1/2 tsp salt, to balance flavors
• 1 cup powdered sugar, for the glaze
• 2 tbsp fresh lemon juice, for a zesty kick
• 1 tbsp lemon zest, for aromatic freshness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking soda, cinnamon, and salt.
3. Add the vegetable oil and eggs to the dry ingredients, mixing until just combined.
4. Fold in the grated carrots, crushed pineapple, and vanilla extract until evenly distributed. Tip: Don’t overmix to keep the cake tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to avoid overbaking.
7. While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest for the glaze until smooth. Tip: Adjust glaze thickness with a bit more juice or sugar as needed.
8. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Out of the oven, this cake is irresistibly moist with pockets of pineapple and a hint of spice. The lemon glaze adds a refreshing contrast, making it a standout dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Carrot Cake with Pineapple and Honey Frosting

Waking up to the aroma of baking spices and sweet pineapple is one of my favorite ways to start the day, especially when it leads to a slice of moist carrot cake topped with honey frosting. This recipe, a twist on the classic, combines the earthy sweetness of carrots with the tropical tang of pineapple, all wrapped up in a creamy, honey-kissed frosting that’s impossible to resist.

Ingredients

• 2 cups finely grated, fresh carrots (moist and vibrant orange)
• 1 cup crushed pineapple, drained but reserve the juice (sweet and tangy)
• 3 large farm-fresh eggs (room temperature for best results)
• 1 cup granulated sugar (fine and sparkling)
• 1/2 cup rich extra virgin olive oil
• 2 cups all-purpose flour (softly spooned and leveled)
• 1 tsp baking soda (fresh and potent)
• 1 tsp ground cinnamon (warm and aromatic)
• 1/2 tsp salt (fine and sea-kissed)
• 1/2 cup honey (raw and floral)
• 8 oz cream cheese, softened (smooth and creamy)
• 1/2 cup unsalted butter, softened (rich and golden)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a light coating of olive oil.
2. In a large mixing bowl, whisk together the eggs, sugar, and olive oil until the mixture is light and frothy, about 2 minutes.
3. Fold in the grated carrots and crushed pineapple until evenly distributed throughout the batter.
4. Sift together the flour, baking soda, cinnamon, and salt, then gently fold into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, beat together the cream cheese, butter, and honey until smooth and fluffy, about 3 minutes. Tip: Ensure both the cream cheese and butter are at room temperature to avoid lumps in your frosting.
7. Once the cake has completely cooled, spread the honey frosting evenly over the top. Tip: For an extra touch, drizzle a little reserved pineapple juice over the cake layers before frosting to add moisture and flavor.

Combining the moist, spiced cake with the creamy, honeyed frosting creates a dessert that’s both comforting and luxurious. Serve each slice with a sprinkle of toasted walnuts or a side of vanilla ice cream for an unforgettable treat.

Carrot Cake with Pineapple and Chai Spices

My kitchen smells like a cozy autumn morning whenever I whip up this Carrot Cake with Pineapple and Chai Spices. It’s a recipe that brings together the sweetness of carrots and pineapple with the warmth of chai spices, creating a dessert that’s as comforting as it is delicious.

Ingredients

• 2 cups finely grated, moist carrots
• 1 cup crushed pineapple, drained but reserve the juice
• 1 1/2 cups granulated sugar, for a sweet base
• 3/4 cup vegetable oil, for moisture
• 3 large farm-fresh eggs, at room temperature
• 2 cups all-purpose flour, sifted
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 cup chopped walnuts, for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, whisk together the sugar, vegetable oil, and eggs until smooth. Tip: Whisking by hand ensures you don’t overmix.
3. Fold in the grated carrots and crushed pineapple until well combined.
4. In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Tip: Sifting prevents lumps and ensures even distribution of spices.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake is wonderfully moist, with a tender crumb and bursts of sweetness from the pineapple. Serve it with a dollop of cream cheese frosting or enjoy a slice with your afternoon chai for a double dose of spice.

Carrot Cake with Pineapple and Brown Sugar Frosting

Yesterday, I found myself craving something sweet, yet subtly spiced, and remembered this gem of a recipe that never fails to impress. It’s the perfect blend of moist, flavorful cake with a frosting that’s to die for, and I just had to share it with you all.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for that warm spice note
• 4 large farm-fresh eggs, at room temperature for better incorporation
• 1 1/4 cups vegetable oil, for unmatched moisture
• 2 cups granulated sugar, for that classic sweetness
• 2 teaspoons pure vanilla extract, for depth of flavor
• 3 cups grated carrots, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a tropical twist
• 1 cup chopped pecans, for a crunchy contrast
• 1 cup packed brown sugar, for the frosting’s rich caramel notes
• 1/2 cup unsalted butter, softened, for a smooth frosting base
• 8 ounces cream cheese, softened, for creamy frosting perfection
• 1 teaspoon pure vanilla extract, to enhance the frosting’s flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the batter.
5. Fold in the grated carrots, crushed pineapple, and chopped pecans until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. For the frosting, beat together the brown sugar, butter, cream cheese, and vanilla extract on high speed until the mixture is smooth and spreadable, about 3 minutes.
9. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Every bite of this carrot cake is a delightful mix of moist, spiced cake with the creamy, caramel-like frosting that’s simply irresistible. Serve it with a cup of strong coffee to complement its rich flavors, or as a show-stopping dessert at your next gathering.

Carrot Cake with Pineapple and Nutmeg

Nothing says comfort like a slice of homemade carrot cake, especially when it’s speckled with juicy pineapple and warmed by the subtle spice of nutmeg. I remember the first time I tweaked my grandma’s recipe to include these ingredients—it was a game-changer, adding moisture and depth that had everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for that classic warmth
• 1/2 teaspoon freshly grated nutmeg, for a hint of spice
• 3 large farm-fresh eggs, at room temperature
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, for a molasses depth
• 1 cup vegetable oil, for moisture
• 2 teaspoons pure vanilla extract, for aroma
• 2 cups finely grated carrots, for texture and sweetness
• 1 cup crushed pineapple, drained but juicy
• 1/2 cup chopped walnuts, for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring even baking.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix—this keeps the cake tender.
5. Stir in the grated carrots, crushed pineapple, and walnuts until just incorporated.
6. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for uniform browning.
8. Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing. Tip: This patience prevents crumbling.

Zesty and moist, this carrot cake is a symphony of flavors and textures, with the pineapple adding a bright note against the earthy carrots and nuts. Serve it with a dollop of cream cheese frosting or enjoy it as is for a less sweet option—either way, it’s a crowd-pleaser.

Carrot Cake with Pineapple and Cloves

Unbelievably moist and packed with flavor, this carrot cake with pineapple and cloves has been my go-to dessert for family gatherings ever since I stumbled upon the recipe in an old cookbook. The combination of sweet pineapple and warm cloves adds a unique twist that always has everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for a warm spice note
• 1/2 teaspoon ground cloves, adding depth and warmth
• 3 large farm-fresh eggs, at room temperature
• 3/4 cup rich extra virgin olive oil, for moisture and richness
• 3/4 cup buttermilk, to tenderize the crumb
• 2 cups granulated sugar, for just the right sweetness
• 2 teaspoons pure vanilla extract, for aromatic depth
• 2 cups finely grated carrots, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a tropical hint
• 1 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring even baking.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and cloves until well combined.
3. In another bowl, beat the eggs, olive oil, buttermilk, sugar, and vanilla extract until smooth and homogenous.
4. Gradually fold the dry ingredients into the wet mixture, mixing just until incorporated to avoid overworking the batter.
5. Stir in the grated carrots, crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

Heavenly in texture, this cake is incredibly moist with a tender crumb, thanks to the pineapple and olive oil. The cloves and cinnamon offer a warm spice that complements the sweetness of the carrots and pineapple beautifully. Serve it with a dollop of cream cheese frosting or enjoy it as is for a less sweet option.

Carrot Cake with Pineapple and Allspice

Kind of like how some friendships get better with age, this carrot cake with pineapple and allspice is a testament to flavors deepening and melding beautifully over time. I remember the first time I tweaked my grandma’s recipe by adding a can of crushed pineapple—it was a game-changer, adding just the right amount of moisture and tang.

Ingredients

• 2 cups all-purpose flour, sifted for a light texture
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground allspice, for a warm, aromatic depth
• 3 large farm-fresh eggs, at room temperature
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, for a molasses hint
• 1 cup vegetable oil, for moisture
• 2 teaspoons pure vanilla extract, for fragrance
• 2 cups finely grated carrots, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a tropical twist
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, and allspice. Sifting the flour prevents lumps, guaranteeing a smooth batter.
3. In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined. Room temperature eggs blend more easily, creating a uniform mixture.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Overmixing can lead to a tough cake, so fold gently.
5. Stir in the grated carrots, crushed pineapple, and walnuts until evenly distributed. The carrots should be finely grated to ensure they cook through and meld into the cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step prevents the cake from becoming soggy from trapped steam.

Rich in flavor and moist in texture, this carrot cake is a delightful balance of sweet and spicy. Serve it as is, or for an extra indulgent treat, top with a dollop of cream cheese frosting and a sprinkle of toasted walnuts.

Carrot Cake with Pineapple and Cream Cheese Swirl

Waking up to the aroma of a freshly baked carrot cake with pineapple and cream cheese swirl is like a warm hug on a chilly morning. I remember the first time I tweaked this recipe, adding a swirl of cream cheese for that perfect tangy contrast, and it’s been a family favorite ever since.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cinnamon, for a warm spice note
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, for a deep molasses hint
• 1 cup vegetable oil, for moisture
• 4 large eggs, at room temperature for better incorporation
• 2 tsp pure vanilla extract, for aroma
• 2 cups grated carrots, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a tropical twist
• 8 oz cream cheese, softened, for the swirl
• 1/4 cup granulated sugar, for the cream cheese swirl
• 1 large egg, for the cream cheese swirl
• 1/2 tsp pure vanilla extract, for the cream cheese swirl

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots and drained pineapple. Tip: Don’t overmix to keep the cake tender.
5. Pour the batter into the prepared pan. In a small bowl, beat the cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth. Drop spoonfuls onto the batter and swirl with a knife.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This carrot cake is a delightful mix of moist, spiced cake with pockets of sweet pineapple and a tangy cream cheese swirl that cuts through the richness. Try serving it with a dollop of whipped cream and a sprinkle of toasted pecans for an extra crunch.

Carrot Cake with Pineapple and Toasted Coconut

Sometimes, the best recipes come from a desire to mix the familiar with the unexpected. That’s exactly how this carrot cake with pineapple and toasted coconut came to be in my kitchen—a twist on the classic that adds a tropical flair and a crunch that’s utterly irresistible.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for that perfect rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cinnamon, for warmth
• 1 cup granulated sugar, for a sweet base
• 1 cup packed brown sugar, for depth
• 4 large farm-fresh eggs, at room temperature
• 1 cup vegetable oil, for moisture
• 2 tsp pure vanilla extract, for aroma
• 2 cups finely grated carrots, for texture
• 1 cup crushed pineapple, drained, for a juicy bite
• 1/2 cup toasted coconut flakes, for a nutty finish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon. This blend of dry ingredients is the foundation of your cake’s flavor.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Tip: Room temperature eggs incorporate more easily, creating a uniform batter.
4. Gradually mix the dry ingredients into the wet ingredients. Stir just until combined to avoid overworking the batter.
5. Fold in the grated carrots, crushed pineapple, and toasted coconut flakes. These add-ins should be evenly distributed for consistent flavor in every bite.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 35 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step prevents the cake from becoming soggy.

Great for any occasion, this carrot cake is moist, flavorful, and packed with texture. Serve it as is, or for an extra indulgent treat, top with a dollop of cream cheese frosting and a sprinkle of additional toasted coconut.

Carrot Cake with Pineapple and Dark Rum Glaze

After countless experiments in my kitchen, I’ve finally perfected a carrot cake that’s anything but ordinary. A moist, flavorful base gets a tropical twist with pineapple and a boozy kick from dark rum glaze, making it a standout dessert for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for warm spice notes
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, adding depth of flavor
• 4 large farm-fresh eggs, at room temperature
• 1 cup vegetable oil, for unmatched moisture
• 2 teaspoons pure vanilla extract, for aromatic warmth
• 3 cups grated carrots, about 4 medium, for natural sweetness and texture
• 1 cup crushed pineapple, drained, for a juicy, tropical touch
• 1/2 cup dark rum, for the glaze’s rich, complex flavor
• 1 cup powdered sugar, sifted, for a smooth glaze

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring your cake won’t stick.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined, creating a uniform base for your batter.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract on medium speed for 2 minutes, until the mixture is light and fluffy, which incorporates air for a lighter cake.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, to avoid overworking the batter.
5. Fold in the grated carrots and drained crushed pineapple with a spatula, distributing them evenly without deflating the batter.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s perfectly baked.
7. While the cake cools, prepare the glaze by whisking together the dark rum and powdered sugar in a small bowl until smooth, adjusting the consistency with more sugar or rum as needed.
8. Once the cake is completely cool, drizzle the glaze over the top, allowing it to seep into the cake for extra moisture and flavor.

Kindly note, this carrot cake is incredibly moist with a tender crumb, thanks to the pineapple and oil, while the dark rum glaze adds a sophisticated depth. Serve it at room temperature to fully appreciate its flavors, or warm it slightly for a comforting dessert that pairs wonderfully with a scoop of vanilla ice cream.

Carrot Cake with Pineapple and White Chocolate Drizzle

Waking up to the smell of cinnamon and nutmeg wafting through the kitchen is my idea of a perfect morning, especially when it’s because I’m baking my favorite carrot cake. This version, with its juicy pineapple bits and a luxurious white chocolate drizzle, is a game-changer that I stumbled upon during a lazy Sunday experiment.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 2 tsp ground cinnamon, for that warm spice kick
• 1/2 tsp ground nutmeg, adding depth to the flavor
• 3 large farm-fresh eggs, at room temperature for better incorporation
• 1 cup granulated sugar, for the perfect sweetness
• 1 cup packed light brown sugar, adding a molasses hint
• 1 cup vegetable oil, for moisture
• 2 tsp pure vanilla extract, for aroma
• 3 cups finely grated carrots, about 5 medium, for texture and sweetness
• 1 cup crushed pineapple, drained but juicy, for a tropical twist
• 1/2 cup chopped pecans, for a crunchy contrast
• 1 cup white chocolate chips, melted, for the drizzle

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, and nutmeg. Sifting the flour prevents lumps, ensuring a smooth batter.
3. In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined. Room temperature eggs mix more uniformly, creating a smoother batter.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake, so fold gently.
5. Stir in the grated carrots, crushed pineapple, and chopped pecans. The pineapple adds moisture, so make sure it’s well drained to avoid a soggy cake.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary, so start checking at 35 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming too moist from trapped steam.
8. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the cooled cake for a sweet finish.

Velvety and moist, this carrot cake is a delightful contrast of textures, from the soft crumb to the crunchy pecans. The white chocolate drizzle not only adds a visually stunning finish but also a creamy sweetness that complements the spiced cake beautifully. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Carrot cake lovers, rejoice! This roundup of 24 delicious recipes featuring pineapple and cream cheese frosting is your ticket to baking bliss. Whether you’re a seasoned baker or trying your hand at carrot cake for the first time, there’s a recipe here to inspire you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!