Pineapple Carrot Cake

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Moist and tender pineapple carrot cake is flavored with the perfect blend ot warm spices then topped with a creamy and tangy homemade cream cheese icing.

Course Dessert

Cuisine American

Cook Time 30

Servings people

Calories 490kcal

Author Lisa B.

Ingredients

For the cake:

1 ½ cup unsalted butter softened
1 ¾ cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoons salt
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
2 cups grated carrots
1 (8 ounce can) crushed pineapple, drained

For the cream cheese icing:

1 (8 ounce package) cream cheese, softened
2 cups powdered sugar
1 cup unsalted butter softened
1 teaspoon vanilla extract

Instructions

For the cake:

Preheat oven to 350 degrees F.
Cream butter. Gradually add sugar and continue to beat until the mixture is fluffy.
Add eggs, one at a time. Beat after each addition.
Stir in the vanilla.
Combine the flour, baking powder, salt, nutmeg and cinnamon in a medium mixing bowl. Add half the dry ingredients to the wet ingredients, mix until incorporated. Repeat with the remaining half.
Stir in the shredded carrots and crushed pineapple.
Pour the batter in a greased 9 x 12 x 2-inch cake pan or Pyrex dish. Bake for 30 minutes until a toothpick inserted near the center of the cake comes out clean.
Allow the cake to cook before icing.

For the cream cheese icing:

In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed.
Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Continue to beat until the mixture is smooth and creamy.
Mix in the vanilla.
Spread or pipe the cream cheese over the cooled cake.

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