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Pineapple Carrot Cake

Pineapple Carrot Cake Best Moist Recipe

A professional tropical carrot cake featuring crushed pineapple for moisture and a signature velvet cream cheese frosting.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Tropical Spiced Batter
  • 2 cups All-purpose flour sifted
  • 1.5 cups Dark brown sugar
  • 1 cup Vegetable oil
  • 3 large Eggs room temperature
  • 2 cups Carrots freshly grated
  • 1 cup Crushed pineapple squeezed dry
  • 1 cup Walnuts toasted and chopped
  • 2 tsp Cinnamon
Cream Cheese Frosting
  • 16 oz Cream cheese full-fat, softened
  • 0.5 cup Unsalted butter softened
  • 4 cups Confectioners' sugar sifted

Method
 

  1. Preheat oven to 350°F and grease two 9-inch cake pans; ensure pineapple is squeezed bone-dry in a kitchen towel.
  2. Whisk together the flour, sugars, leavening agents, and spices in a large bowl.
  3. In a separate bowl, whisk eggs and oil until emulsified, then fold in the dry ingredients.
  4. Gently stir in the dry pineapple, grated carrots, and toasted walnuts.
  5. Bake for 35-40 minutes and cool completely before frosting.
  6. Beat frosting ingredients until velvety and apply a thick layer between and over the cake layers.

Notes

Squeezing the pineapple is the most important step to prevent a soggy cake. Do not use pre-shredded matchstick carrots as they lack the necessary moisture.