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–+ servings
Easter Pineapple Carrot Cake

Moist Easter Pineapple Carrot Cake with Cream Cheese Bliss

This Easter Pineapple Carrot Cake is a moist, delightful dessert perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon Adjust according to personal taste.
  • 1 tsp Ground Ginger Adjust according to personal taste.
  • 1 tsp Ground Nutmeg Adjust according to personal taste.
  • 1 tsp Salt Avoid substitutes to preserve taste.
  • 1 cup Vegetable Oil Can be replaced with unsweetened applesauce.
  • 4 Large Eggs Can substitute with flaxseed meal mixed with water.
  • 1 cup Brown Sugar Coconut sugar can be used if preferred.
  • 1 cup Granulated Sugar Coconut sugar can be used if preferred.
  • 1 cup Crushed Pineapple Make sure to drain well.
  • 2 tsp Vanilla Extract Opt for pure extract.
  • 2 cups Fresh Carrots Always grate your own.
  • 1 cup Chopped Walnuts Can substitute with pecans or omit.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure it’s at room temperature.
  • 1/2 cup Unsalted Butter Bring to room temperature.
  • 4 cups Powdered Sugar Sift to avoid lumps.
  • 2 tsp Vanilla Extract Using pure extract will elevate flavor.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Easter Pineapple Carrot Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt.
  3. Mix together the vegetable oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until smooth.
  4. Stir in the freshly grated carrots and chopped walnuts into the wet ingredients.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; small lumps are okay.
  6. Pour the batter into the prepared baking pan and smooth the top evenly.
  7. Bake for 35 to 45 minutes, checking doneness with a toothpick.
  8. Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack.
  9. Prepare the cream cheese frosting by beating cream cheese and unsalted butter until smooth, then add powdered sugar and vanilla.
  10. Once cooled, frost the cake with cream cheese icing and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 3500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, use freshly grated carrots and thoroughly drain the crushed pineapple.

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