Pineapple Carrot Cake with Cream Cheese Frosting
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Sally's Baking Addiction · by Sally★ 4.7

Pineapple Carrot Cake with Cream Cheese Frosting

NUTRITION · PER SERVING300M COOK
CAL 36%·PRO 17%
CARBS 82G46% OF CAL
4G FIBER18G OTHER60G TOTAL SUGAR
FAT 41G51% OF CAL
11G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist spiced carrot cake studded with pineapple and walnuts, topped with cream cheese frosting. Rich and indulgent, perfect for celebrations or special occasions.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 12
  • 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
  • 1 cup canola (240ml) or vegetable oil*
  • 1 and 1/4 cup (250g) packed light or dark brown sugar
  • 1/3 cup (67g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (260g) shredded carrots (about 4 large peeled carrots)
  • 1 cup (8 ounces) crushed pineapple, drained*
  • 1 cup (125g) chopped walnuts
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1/8 teaspoon salt
PREP
30M
SODIUM
338MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.