Moist Pineapple Carrot Cake with Cream Cheese Frosting (Print version)
A tender pineapple carrot sheet cake with warm spice, pecans, and thick cream cheese frosting.
# Ingredients:
For the cake
01 -
2 cups (250 g) all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 teaspoon baking powder
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/2 teaspoon ground ginger
06 -
1/4 teaspoon ground nutmeg
07 -
1/2 teaspoon fine salt
08 -
1 cup (200 g) granulated sugar
09 -
1 cup (200 g) packed light brown sugar
10 -
4 large eggs, room temperature
11 -
3/4 cup (180 ml) neutral oil
12 -
2 teaspoons vanilla extract
13 -
2 1/2 cups (250 g) finely grated carrots
14 -
1 can (8 oz or 227 g) crushed pineapple in juice, lightly drained
15 -
3/4 cup (85 g) chopped pecans
For the cream cheese frosting
16 -
8 oz (226 g) block cream cheese, softened
17 -
1/2 cup (113 g) unsalted butter, softened
18 -
3 cups (360 g) powdered sugar, sifted
19 -
1 1/2 teaspoons vanilla extract
20 -
1/8 teaspoon fine salt
21 -
1-2 teaspoons milk or cream, only if needed
For finishing
22 -
1/3 cup (40 g) chopped pecans, optional
23 -
Light pinch of cinnamon, optional
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment if you want to lift the cake out after baking.
02 -
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly mixed.
03 -
In a large bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Stir in the grated carrots and lightly drained crushed pineapple.
04 -
Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry streaks remain. Fold in the pecans.
05 -
Spread the batter in the prepared pan. Bake for 35-42 minutes, until the center springs back lightly and a toothpick comes out with moist crumbs.
06 -
Set the pan on a wire rack and cool the cake completely before frosting, at least 2 hours.
07 -
Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat on low until combined and fluffy. Add milk only if the frosting needs loosening.
08 -
Spread the frosting over the cooled cake. Top with pecans and a light pinch of cinnamon if using. Chill for cleaner slices or serve once the frosting is set.
# Good to know:
01 -
Bake in a 9x13-inch pan for easy slicing and serving.
02 -
Store frosted cake covered in the refrigerator for up to 4 days.
03 -
Let chilled slices sit at room temperature for 15-20 minutes before serving.