Pineapple Carrot Cake

Pineapple Carrot Cake with Cream Cheese Frosting
A moist, sweet carrot-pineapple cake with a light cream cheese frosting.
This is a delicious, moist cake — one of my favorites! It’s easy to make and tastes so yummy!

Preparation Time: 25 minutes
Cooking Time: 35 minutes
Yield: 9 servings


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2/3 cup oil
  • 2 eggs
  • 1 cup (packed) finely shredded carrot
  • 1/2 cup crushed pineapple (with juice)

Frosting Ingredients:

  • 3 ounces cream cheese, softened
  • 1 tablespon butter, softened
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar
  • milk, as needed
  • 1/2 cup chopped pecans, optional


  1. 1. To make the cake, sift dry ingredients together in a large bowl.
  2. 2. Add wet ingredients and mix on medium speed for 2 minutes.
  3. 3. Pour batter into a greased and floured 9×9-inch baking pan.
  4. 4. Bake at 350 degrees for 35 minutes or until cake tests done.
  5. 5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.
  6. 6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

Additional Notes:
To make a 9×13-inch cake, increase the ingredient measurements by 50% (i.e. 1.5 times the recipe).


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