Pineapple Carrot Cakes - Decadent Easter Recipe

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May. 22, 2016

The next time you need a sheet cake (or two) to feed a crowd you can rely on this Pineapple Carrot Cake to satisfy everyone's dessert cravings!


Grated carrot 3 Cup (48 tbs)
All purpose flour 2 Cup (32 tbs)
Sugar 2 Cup (32 tbs)
Baking soda 2 Teaspoon
Salt 1/2 Teaspoon
Ground cinnamon 1 Teaspoon
Eggs 4 Large
Vegetable oil 1 1/2 Cup (24 tbs)
Vanilla extract 1 1/2 Teaspoon
Canned crushed pineapple with juice 8 Ounce ((1 can))
Chopped pecans 3/4 Cup (12 tbs)
Cream cheese 8 Ounce ((1 package, at room temperature or softened))
Unsalted butter 1/2 Cup (8 tbs) ((at room temperature or softened))
Vanilla extract 1 1/2 Teaspoon
Powdered sugar 3 1/2 Cup (56 tbs)



Preheat oven to 350°F.

Grease and flour cake pan and keep it ready.



In a bowl, combine carrots, flour, sugar, baking soda, salt, cinnamon and mix well.

Add eggs, oil, vanilla extract, pineapple, pecans and stir until combined.

Pour batter into prepared cake pan and pop into oven.

Bake for 35-40 minutes.

Once done, allow to cool completely.

For frosting, beat cream cheese in an electric mixer with paddle attachment.

Add butter, vanilla extract and beat well.

Add powdered sugar and beat well.

Frost the cake with prepared frosting.



Serve and enjoy!




Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 18

Nutrition Facts

Serving size

Calories 548Calories from Fat 285

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 275 mg11.46%

Total Carbohydrates 62 g20.7%

Dietary Fiber 1 g4%

Sugars 48 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet