Ray's Pineapple Cream Carrot Cake Recipe

Name: Ray's Pineapple Cream Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 box carrot cake cake mix; 1/2 cup pineapple tidbits; 1 cup shredded carrots; 1/4 cup raisins; 4 eggs; 1/2 cup milk; 1 cup water; 1 tsp ground cinnamon; 1/3 cooking oil; 1 shredded carrot; 1/2 cup chopped walnuts; 2/3 cup finely diced pineapple; 1 tbsp pineapple extract; 1/2 quart heavy whipping cream; 1 shredded carrots; 1 finely shredded chocolate of choice; 1 chopped walnuts

Servings: persons

1 1/2 box carrot cake cake mix
1/2 cup pineapple tidbits
1 cup shredded carrots
1/4 cup raisins
4 eggs
1/2 cup milk
1 cup water
1 tsp ground cinnamon
1/3 cooking oil
1 shredded carrot
1/2 cup chopped walnuts
2/3 cup finely diced pineapple
1 tbsp pineapple extract
1/2 quart heavy whipping cream
1 shredded carrots
1 finely shredded chocolate of choice
1 chopped walnuts

1
Start by preheating oven to 350.
2
Spray and line 2 bake pans I used the 10 inch ones.
3
Mix together all items for cake.
4
once incorporated add mix to each pan till even.
5
Bake as directed you may need to add 5-10 extra minutes of bake time due to size of cakes.
6
Add all ingredients together for whipping creme.
7
Whip on high speed till fluffy.
8
Set in fridge till needed.
9
Once cakes are cooled, lay one cake down then top with a light layer of whipping cream, and add top of cake.
10
Now frost cake with whipping cream.
11
Add some whipping to a frosting bag, pipe around the cake for decoration of choice.
12
Now add your walnuts all the way around the cake..just grab a slight hand full and add all around the cake as you desire
13
Top with finely shredded carrots and shredded chocolate..Enjoy!

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 box carrot cake cake mix, 1/2 cup pineapple tidbits, 1 cup shredded carrots, 1/4 cup raisins, and more.

Yes, Ray's Pineapple Cream 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.

That's it — enjoy your meal!

Ray's Pineapple Cream Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions