Pineapple Carrot Cake Recipe

Name: Pineapple Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 1/2 cups vegetable oil; 4 eggs; 2 (6 ounce) jars carrot baby food; 1 (8 ounce) can crushed pineapple, drained; 1/2 cup chopped walnuts; FROSTING; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 3 3/4 cups confectioners' sugar; additional chopped walnuts (optional)

Servings: persons

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
additional chopped walnuts (optional)

1
In a mixing bowl, combine the dry ingredients.
2
Add the oil, eggs and baby food; mix on low speed until well blended.
3
Stir in pineapple and nuts.
4
Pour into two greased and floured 9-in. round baking pans.
5
Bake at 350u00b0 for 30-40 minutes or until a toothpick inserted near the center comes out clean.
6
Cool for 10 minutes before removing from pans to wire racks to cool completely.
7
For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
8
Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
9
Spread between layers and over top and sides of cake.
10
Garnish with nuts if desired.
11
Store in the refrigerator.

2697

kcal

Calories

142

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Pineapple Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Carrot Cake

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