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Carrot Cake (With Pineapple!)

This recipe is not one of my own - this recipe is off Live Well Bake Often and the Author is Danielle. I came across this carrot cake and have had many comments on how great it is whenever I bake it! So I thought I would pass on this fantastic recipe to all of you.

Note: I do not take any credit for this recipe!

Approximately 1 hour and 20 minutes for preparation and cooking.

12-14 Slices.

What you need:

  • 2 Cups: All purpose flour

  • 2 Teaspoon: Baking Soda

  • 1 & 1/2 Teaspoons: Ground Cinnamon

  • 1/2 Teaspoon: Ground Ginger

  • 1/4 Teaspoon: Ground Nutmeg

  • 1/2 Teaspoon: Salt

  • 3/4 Cup: Vegetable Oil

  • 4: Large Eggs

  • 1 & 1/2 Cups: Light Brown Sugar

  • 1/2 Cup: Granulated Sugar

  • 1 Can: Crushed Pineapple

  • 1 Teaspoon: Vanilla Extract

  • 3 Cups: Grated Carrot

  • 3/4 Cup: Chopped Walnuts

  • 1/2 Cup: Raisins

For the Cream Cheese Frosting:

  • 225 Grams: Cream Cheese

  • 1/2 Cup: Unsalted Butter

  • 2 Cups: Powdered Sugar

  • 1 Teaspoon: Vanilla Extract


To make the carrot cake:

  1. Preheat oven to 170°C (Fan Forced). Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.

  4. Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

  5. Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 170°C (Fan Forced) for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.

  6. Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.

To make the cream cheese frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

  2. Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!


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