Pineapple Carrot Cake Recipe
Pineapple Carrot Cake Recipe photo by Taste of Home

Pineapple Carrot Cake Recipe

Publisher Photo
"This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida. "It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups vegetable oil
  • 4 eggs
  • 2 jars (6 ounces each) carrot baby food
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • Additional chopped walnuts, optional

Nutritional Facts

1 serving (1 slice) equals 798 calories, 46 g fat (13 g saturated fat), 112 mg cholesterol, 569 mg sodium, 92 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator. Yield: 12 servings.
Originally published as Pineapple Carrot Cake in Quick Cooking September/October 2000, p57

Nutritional Facts

1 serving (1 slice) equals 798 calories, 46 g fat (13 g saturated fat), 112 mg cholesterol, 569 mg sodium, 92 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Pineapple Carrot Cake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 1, 2012

This cake is so easy to make and everyone I've served it to loved it - even those who claim not to like carrot cake!

MY REVIEW
Reviewed Nov. 24, 2009

This cake is delicious! I pretty much stayed true to the recipe, I like the option of using baby food puree if in a hurry. Another reviewer said to use 3 shredded carrots instead, I had wondered what the equivalent amount would be, so I'm glad to have this info. I have a carrot cake cheesecake recipe and I usually sub this carrot cake for the one in the recipe.

MY REVIEW
Reviewed Apr. 14, 2009

This cake is great but here's a few changes I made that made it soooo good. My husband and Brother-in-law raved over it.

Use 5 real carrots. It has such a better texture and mouth feel using real shredded carrots.

Also I substituted 1/2 c of oil out of 1 1/2 with a 4 ounce cup of applesauce.

The best part is omitting the cream cheese frosting and using a buttemilk glaze for carrot cake. (The one with baking soda(!) and buttermilk). I was skeptical but my mom asked me to try it and it was superb. This cake looks and tastes like a gourmet bakery cake. Please try these variations and comment on what you think.

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