Pineapple Carrot Cake
This is a classic recipe from way back. I’ve used this recipe since my kids were little and it’s always goodl. There’s something about cinnamon, carrots and pineapple together in a cake, the smell alone is heavenly.
I encourage you to weigh your flour in order to assure the best results. I use King Arthur all-purpose (AP) flour for most of my baking and their website states 1 cup = 120 grams for their AP flour, so I use that measurement.
For my cake pans, I use parchment paper and cut to fit my 9” round cake pans. I place the pans on top of the parchment paper and slide my scissors around the bottom of the pan to score where to cut. After cutting the circles out, I oil the bottom and sides of the pans and place the parchment rounds inside the pans on top of the oil. This extra step will ensure your cakes remove easily from the pans after baking.
I bake these cakes at 350° F for about 30 minutes and use a toothpick to make sure the cakes were done. Use a butter knife to go around the edges of the pan to make sure no part of the cake is sticking to the pan. Then use a plate that’s larger than the pan to place on top of the pan. Flip it over and the cake should transfer easily to the plate from the pan.
Frost the cake with good old-fashioned cream cheese frosting. It’s rich, creamy and delicious!
This cake is a huge hit with everyone that’s tried it. It’s definitely on the sweet side but it’s absolutely perfect for birthdays or other special events.
If you have leftovers, you can freeze slices in freezer bags or other air-tight containers for up to 3 months.
Pineapple Carrot Cake
Ingredients
- 2 cups all-purpose flour (I use King Arthur)
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 4 eggs
- 1 cup vegetable oil
- 3 cups shredded carrots
- 8.25 oz can of crushed pineapple (undrained)
- 1/2 cup shredded coconut (unsweetened)
Instructions
- Preheat oven to 350° F.
- Generously oil 2 round 9" cake pans. Cut out parchment paper to fit inside of the cake pans by placing the pans on top of the parchment paper and scoring around the pans with the point of your scissors. You can also use a pencil but then cut just inside of the pencil mark. Place the parchment rounds over the oil in the pans. This will ensure the cakes release easily from the pans after baking. The oil helps the parchment paper stay put as well.
- In a small bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- In a large bowl, use a hand or stand mixer on medium speed to beat the eggs (about 2 minutes). Add oil, carrots, pineapple, and coconut. Beat at medium speed until well incorporated.
- Combine the flour/sugar mixture to the egg/carrots mixture and mix thoroughly making sure all ingredients are well blended together.
- Evenly distribute the batter into the cake pans and bake for about 30-35 minutes.
- The cakes are done when after inserting a toothpick in the middle, the toothpick comes out dry.
- Let cool completely before removing from pans. First, use a butter knife to scrape around the edges of the pan. Then take a plate larger than the pan and place it on top of the pan. Holding it firmly, flip the pan and plate upside down. The cake should fall onto the plate easily. Do the same with the other cake pan.
- The cake must be cooled completely before frosting. Otherwise, you'll get crumbs in your frosting. Use the Cream Cheese Frosting recipe on this site (Oventry.com).