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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
carrot cake recipe with pineapple
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: General
Description
A moist sheet pan carrot cake with crushed pineapple and warm spices. It features a sophisticated Candied Ginger-Orange Drizzle for a bright, flavorful twist on the classic dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 tsp alcohol-free vanilla extract, divided
- 3 cups freshly grated carrots
- 1 cup crushed pineapple, well-drained
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp fresh orange zest
- 2 tbsp candied ginger, finely chopped
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep Oven and Pan: Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring or lining with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, large eggs, and 1 teaspoon of the vanilla extract.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined, being careful not to overmix.
- Fold in Carrots and Pineapple: Gently fold in the grated carrots and well-drained crushed pineapple until evenly distributed throughout the batter.
- Bake Cake: Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and cool in the pan on a wire rack for at least 30 minutes. Invert the cake onto the wire rack to finish cooling completely before applying the drizzle.
- Prepare Drizzle Base: While the cake cools, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar on low speed, then increase to medium until light and fluffy. Stir in the remaining 1 teaspoon of vanilla extract.
- Flavor Drizzle: Fold in the finely chopped candied ginger and fresh orange zest. If the drizzle is too thick, add a small splash of milk or plant-based milk (1/2 teaspoon at a time) to reach a pourable consistency.
- Serve and Garnish: Generously drizzle the Candied Ginger-Orange Drizzle over the cooled carrot cake. Garnish with extra chopped candied ginger and orange zest before serving.
Notes
To avoid a dense texture, ensure you do not overmix the batter. For the best result, use freshly grated carrots and make sure the crushed pineapple is well-drained. Store the finished cake in an airtight container in the refrigerator for up to 4 days; let it sit at room temperature for 20-30 minutes before serving. To freeze, wrap the unfrosted cake well in plastic wrap and foil; thaw in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg