Pineapple Creamy Carrot Cake

Colleen Peters
As you return from an adventurous boat or kayak ride through the scenic Woodland Fishin Resort, enjoy a laid-back evening gorging in this creamy pineapple carrot cake at the bakery.This moist cake combines sugary sweetness, aromatic spices, & pineapple flavours delectably with a nutty crunch, shiny cream frosting, & bite-like fresh carrot goodness.Prep + Cook Time: 1 hour 30 minutes; Cooling Time: 2-3 hours; Yield: 14 slices
Prep-Cooking Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 14
Calories 557 kcal


  • Cake Pan 9"


  • For the Carrot Cake
  • 2 cup grated carrots
  • 1 cup chopped nuts walnuts, pecans, or any other
  • Dry Mix
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • tsp Spice mix 1½ tsp ground cinnamon+ ½ tsp ginger powder+ ¼ tsp nutmeg powder+ ¼ salt
  • Wet Mix
  • 1 cup vegetable oil
  • 4 eggs room temperature
  • 2 cups sugar 1½ light brown sugar+ ½ cup granulated white sugar
  • 1 cup canned crushed pineapple drained
  • 1 tsp pure vanilla extract
  • Cream Cheese Frosting
  • 1 cup cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar


  • Firstly, set the oven for preheating at 350° F. Also, grease a cake pan (9-inches) with non-stick cooking spray.
  • Now, in one bowl, combine the Dry Mix ingredients.
  • In another bowl, whisk the Wet Mix ingredients nicely. Then, stir in the grated carrots and chopped nuts.
  • Little by little, add the dry mix into the wet mixture and fold (using a rubber spatula) into a smooth batter. Avoid over-folding.
  • Transfer the batter into the greased cake pan and gently even out the top. Bake in the preheated oven for 27-30 minutes at 350° F.
  • After taking the cake out of the oven, let cool in the pan for 15 minutes. Then, remove from the pan and finish cooling on a wire rack.
  • While the cake is cooling, prepare the cream cheese frosting.
  • Transfer the softened cream cheese to a large mixing bowl. Beat it till creamy (for 1 minute) using a hand mixer set on medium speed.
  • Add the softened butter and continue beating (for 30-60 seconds) until combined.
  • Add the sugar in parts (1/2 cup at a time), and continue beating till well combined & fluffy. In between scrape the sides of the bowl whenever required.
  • Spread the cream cheese frosting on top of the completely cooled cake. Slice up and serve right away!


This Creamy Pineapple Carrot Cake recipe makes 14 slices. Each slice contains-
  • Calories: 557
  • Protein: 6.28 g
  • Fat: 11.46 g
  • Carbohydrate: 66.08 g
  • Fiber: 2 g
  • Sugars: 46.24 g
  • Cholesterol: 71 mg
  • Sodium: 210 mg


Calories: 557kcal
Keyword Carrot Cake, Cream Cheese icing, Creaming Carrot Cake
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