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Pineapple Carrot Cake

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
  • 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 canola oil
  • 4 large eggs, room temperature
  • 3 jars (4 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 and edible blossoms, optional

Directions

  • 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 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 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 and blossoms if desired. Store in the refrigerator.
Nutrition Facts
1 slice: 798 calories, 46g fat (13g saturated fat), 112mg cholesterol, 569mg sodium, 92g carbohydrate (70g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • Adele
    Nov 6, 2020

    So which is it: 8 ounces of carrot baby food or 12 ounces?

  • Marilyn
    Apr 6, 2020

    Wonderful. Used shredded carrots instead of baby food. Turned out great. A real keeper

  • M1CAL
    Apr 5, 2020

    At the top, before the picture it says 2 jars of the baby food carrots, but in the ingredient list it says 3 jars. Which one is correct?

  • Carol
    Mar 8, 2020

    This is my go to cake and everyone loves it. I would like to try it as a cupcake. Does anyone know the cooking time and temperature for those?

  • DeliciouslyResourceful_Gina
    Apr 30, 2018

    Fantastic recipe. Easy and delicious. I first made this recipe as a way to use up extra homemade carrot baby food but I will be making this again!

  • cupofjoy
    Dec 20, 2017

    I make this cake on a regular basis. I don't change anything on the recipe. I can't count how many times I have been asked to share the recipe.

  • xxcskier
    Nov 15, 2015

    I can't believe I have not reviewed this recipe before now! I have made this for many years and it is still a favorite for my entire family!! I love not having to grate the carrots but still have great carrot flavor with the baby food in the recipe! I also LOVE the pineapple it adds another layer of sweetness!! You will not be disappointed in this recipe!

  • fascinator
    Feb 28, 2015

    I used shredded real carrots and substituted some applesauce in place of oil. Delicious.

  • Cece Ralston
    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!

  • five4now
    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.