This moist Carrot Cake With Pineapple is a classic baked treat, packed with fruit, nuts, and warm spices.
Carrot cake is one of my favorite sweet treats. Not only does it have all the fiber and nutrients of carrots, but it’s extremely moist, and it’s traditionally topped with my favorite cream cheese-based frosting. I’ve loved this cake ever since I was a little girl. With all its spices and incredible texture, it’s definitely a step above many cakes. I thought it couldn’t get any better than a classic carrot cake.
But what if you could improve upon a classic carrot cake? As it turns out, you can. Adding a little tangy fruit, like pineapple, can do wonders for a carrot cake. And if you don’t already add nuts, throwing in some walnuts or pecans really takes carrot cake to a new level of deliciousness.
This carrot cake recipe includes both of those ingredients. The addition of crushed pineapple adds even more moisture to the cake, while walnuts add an irresistible crunch to every bite. And there’s nothing wrong with more fruit from a health perspective, especially if we’re talking about cake! Try this recipe if you love carrot cake. You will not be disappointed.
Is This Carrot Cake With Pineapple Healthy?
This carrot cake with pineapple is a moist, flavorful dessert, but it’s not really health food! The carrots add natural sweetness and a dose of fiber, which you don’t normally find in cake, while crushed pineapple keeps the cake tender and provides a boost of vitamin C. Warm spices like cinnamon, ginger, and nutmeg contribute antioxidants and rich flavor, and you get healthy fats, some protein, and a satisfying crunch from the walnuts. That said, this recipe calls for a considerable amount of sugar, oil, and cream cheese, making it a treat best enjoyed in moderation.
What Is Muscovado Sugar?
Muscovado sugar is a type of minimally refined sugar that tastes sort of toffee-like, with a heavy molasses flavor. Unlike brown sugar, which is refined white sugar with molasses added back to it, muscovado sugar retains the molasses throughout its processing, resulting in a stickier texture and stronger molasses flavor compared to brown sugar.
If you can’t find muscovado sugar near you, you can use dark brown sugar as a substitute. Or, perhaps look for a different type of unrefined dark sugar, such as jaggery, powdered panela, or sucanat.
How Do I Store Leftovers?
This cake keeps well in the fridge for up to 1 week. For best results, keep it in an airtight container to keep the cake moist and the frosting creamy. You can also freeze leftover carrot cake in freezer-safe Ziploc bags or containers for up to 3 months, but it’s best to do so unfrosted.
Serving Suggestions
Serve big slices of this pineapple carrot cake for dessert after a light dinner, such as Chicken Pesto Spaghetti Squash or a dinner salad like this Healthy Chicken Cobb Salad. You can also cut this cake into smaller portions for a dessert spread, alongside little cups of this decadent Chocolate Pudding, these cute little Meringue Nests, and these chewy Oatmeal Squares.
Ingredients
- 2½ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 eggs
- ¾ cup canola oil
- 1¼ cup muscovado sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups carrots peeled and shredded
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts
For The Frosting:
- ½ cup butter softened
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
For The Cake:
- Preheat the oven to 375℉ and grease a 9×13-inch high-sided baking dish.
- In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
- In a separate smaller mixing bowl, add the eggs, then pour in the oil, both types of sugar, and vanilla extract. Whisk it all together until it is well combined.
- Add the wet mixture to the dry mixture and mix until well combined. It will be quite stiff. Then, fold in the carrots, pineapple, and chopped walnuts. The mixture will become thinner as the liquid in the carrots and pineapple mixes into the batter.
- Pour the batter into your greased baking dish and spread it out so that it covers each corner. Smooth out the top with a rubber spatula.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes in the dish, then gently turn it out onto a cooling rack. Let it cool completely.
For The Frosting:
- In the meantime, you can make your frosting by whisking the butter, cream cheese, powdered sugar, vanilla, and salt together until smooth.
- When the cake is completely cooled, spread the frosting evenly over the cake. Cut the cake into squares and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Anytime you mention carrot cake anything, I’m there! Lol
Haha, same here—just whisper “carrot cake” and I’ll show up with a fork in my hands 🥕