Print

Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting Recipe

Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

A moist and flavorful Pineapple Carrot Cake layered with a spiced cinnamon cream cheese frosting. This cake perfectly balances the natural sweetness of grated carrots and crushed pineapple with warm spices, topped with a rich, creamy frosting that has hints of cinnamon and vanilla. Ideal for celebrations or a delightful dessert anytime.

Ingredients

Scale

Cake Ingredients

  • 4 large eggs, at room temperature
  • 1 cup brown sugar, packed (210 grams)
  • 1 cup granulated sugar, packed (204 grams)
  • 1 and 1/2 cups vegetable oil (345 mL)
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour, spooned & leveled (260 grams)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1 and 1/2 tsp nutmeg
  • 1 tsp ginger
  • Pinch of salt
  • 3 cups finely grated carrot (5–6 large carrots, 300 grams)
  • One 8 ounce can crushed pineapple, drained (226 grams)
  • Optional mix-ins: 1 cup golden raisins, 1 cup chopped walnuts or pecans, 1 cup shredded coconut

Pineapple Simple Syrup

  • 1/3 cup reserved pineapple juice from crushed pineapple
  • 1/3 cup granulated sugar (68 grams)

Cinnamon Cream Cheese Frosting

  • 1 and 1/2 cups + 2 tbsp salted butter, softened at room temperature (367 grams)
  • 16 oz cream cheese, softened at room temperature (454 grams)
  • 6 to 7 cups powdered sugar (690 grams – 805 grams)
  • 1–2 tbsp heavy cream, as needed
  • Pinch of salt
  • 1/2 tsp cinnamon, or more to taste
  • 1 tbsp vanilla extract

Instructions

  1. Prep: Preheat oven to 325° F. Grease (using shortening) and line three 9-inch round cake pans with parchment rounds, then grease over the parchment and flour the entire inside of the pans, tapping out excess flour. Drain the crushed pineapple in a sieve over a measuring cup to reserve the liquid for the simple syrup. Grate the carrots finely.
  2. Start the Cake Batter: In a large mixing bowl, beat the eggs on medium speed for 30 seconds until beaten. Add both brown and granulated sugars and beat on medium-high until the mixture is light and fluffy, about 1 minute. Whisk in the vegetable oil and vanilla extract.
  3. Finish the Cake Batter: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and a pinch of salt. Add these dry ingredients to the wet ingredients and whisk gently until just combined. Stir in the grated carrots and drained pineapple. If desired, fold in optional mix-ins like golden raisins, chopped nuts, or shredded coconut.
  4. Bake: Divide the batter evenly among the three prepared pans, approximately 553 grams of batter per pan (total batter weight is about 1660 grams). Bake for 22-26 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow the cakes to cool in pans on wire racks for 10 minutes, then invert to cool completely.
  5. Make the Pineapple Simple Syrup (Optional): Combine the reserved pineapple juice and equal parts sugar in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce heat to low and whisk constantly until the sugar dissolves completely, a few minutes. Remove from heat and refrigerate to cool.
  6. Make the Frosting: In a large mixing bowl, beat the softened butter on high speed until creamy, about 30 seconds to 1 minute. Gradually add powdered sugar in 2-cup increments, mixing until smooth after each addition. Add 1-2 tablespoons of heavy cream to help the frosting come together. Mix in vanilla extract, cinnamon, and a pinch of salt. Add the softened cream cheese in cubes and beat until fully incorporated and creamy, preventing the frosting from becoming too runny or weepy. Adjust powdered sugar or spices to taste.
  7. Assemble the Cake: Place one cake layer on your cake stand and brush a light layer of pineapple simple syrup over the surface. Spread about 1 and 1/2 cups of the frosting over the layer. Repeat with the second layer, then invert the third layer onto the top for a flat finish. Apply a thin crumb coat of frosting over the entire cake and chill for 15-30 minutes. After chilling, apply the remaining frosting smoothly over the top and sides.
  8. Serve & Store: Chill the assembled cake in the refrigerator for 20-30 minutes or up to overnight to allow the frosting to set. If chilled overnight, let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. Store leftovers tightly wrapped or in an airtight container in the fridge for 4-5 days.

Notes

  • Ensure carrots are finely grated for better texture and moisture distribution.
  • Draining the pineapple well prevents excess moisture in the cake while reserving juice lets you make a flavorful simple syrup.
  • The pineapple simple syrup is optional but adds extra moisture and flavor to the cake layers.
  • Using full-fat cream cheese ensures a rich and stable frosting.
  • Adding the cream cheese last into the frosting helps prevent it from becoming runny or weepy.
  • The optional mix-ins like raisins, nuts, or coconut add texture and additional flavor but can be omitted if desired.
  • The cake layers can be made a day ahead and wrapped tightly in plastic wrap for convenience.
  • For a perfectly flat cake top, invert the last layer when assembling.
  • Bring eggs and dairy ingredients to room temperature before baking for best results.

Nutrition

Keywords: pineapple carrot cake, carrot cake recipe, cinnamon cream cheese frosting, moist carrot cake, holiday cake, dessert cake

Find it online: https://thefoodrecipe.com/pineapple-carrot-cake-with-cinnamon-cream-cheese-frosting-recipe/