Ina’s Carrot Pineapple Cake with Cream Cheese Frosting
Ina’s ultimate Carrot Pineapple Cake is one of my favorites. It has the perfect balance of moistness without being greasy. This pretty cake is frosted with a delicious cream cheese frosting.
Folks, Ina makes a mean Carrot and Pineapple Cake. It is everything you’d hope for in a carrot cake. Moist, flavorful and not greasy, which is a risk when it comes to carrot cakes as they typically call for oil.
The cream cheese frosting is rich and not overly sweet. Truth be told, we added a bit of extra confectioners’ sugar to sweeten it up slightly.
Carrot cake lovers need to try out this recipe. It is truly one of the best that I’ve had. If you aren’t the baking type, reach out to a friend or family member who enjoys baking and request it for your next gathering.
For a pretty garnish, which we unfortunately forgot, top with fresh pineapple, diced.
Ina’s Carrot Pineapple Cake with Cream Cheese Frosting
Ingredients
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra large eggs room temperature
- 1 tsp. pure vanilla extract
- 2 1/2 cups all-purpose flour divided,
- 2 tsps. ground cinnamon
- 2 tsps. baking soda
- 1 1/2 tsps. kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots grated
- 1 cup diced fresh pineapple save half for decoration
- 3/4 pound cream cheese room temperature
- 1/2 pound unsalted butter room temperature
- 1 tsp. pure vanilla extract
- 1 pound confectioners’ sugar sifted
Instructions
- For the decoration: Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
- Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
For assembly
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Notes
Nutrition
A few more tasty recipes for the road!
this cake looks delicious. i was attracted to it because it appears as on layer, however the directions are for two 8in pans. can this be made in a 9 x 13 in pan, and what would the cooking time be?
The cake may also be baked in a 9 x 13 bake pan for 40 to 45 minutes instead of the layers. If you are making the 9 x 13 cake, you will only need half of this amount of frosting, I would cut the quantities in half. You can also make approximately 18 cupcakes, which requires only a half recipe of frosting. I have made it similar recipes as a layered cake, cup cakes and 9 x 13 cake, it is very versatile!! Enjoy in which ever cake style you decide to make it in. I am just a hobby baker but enjoy all kinds of desserts lol
I used to make pineapple carrot cake from you (jam hands) with maple syrup, molasses. Seems like I can’t find that recipe anymore. That’s the best carrots cake I had and been doing it all the time.