dessert

Pineapple Pecan Carrot Cake

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This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

There is no way I could let Easter come and go without sharing some carrot cake. I love carrot cake but for some reason it’s only something that I eat at Easter. My husband on the other hand, it just happens to be his favorite cake and my kids love it too.

Carrot cake is something that I only started liking recently. I always thought carrot cake was so odd….. I mean shredded carrots in a cake? Oh, and the raisins always freaked me out for some reason.

That’s the reason I love this pineapple pecan carrot cake. There are no raisins!

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

This carrot cake is so moist you guys. The crushed pineapple adds a subtle flavor to this cake and it is so yummy. I had never had pineapple in carrot cake before I started making this one.

Obviously if there are nut allergies that you have to worry about just simply leave them out. But if you don’t have nut allergies to deal with then please add the pecans. They add a nice salty crunch and the texture they bring to this cake is out of this world.

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

It’s also loaded with 2 cups of shredded carrots! When else can you say that your dessert had a full-serving of vegetables in it πŸ™‚ Be sure and grate your own carrots. Do not buy the pre-shredded carrots from the grocery store. The reason is because the pre-shredded carrots are dry and bigger shreds. You need the moistness from freshly grated carrots.

I use a cheese grater and shred the carrots on the fine side of the grater.

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

It bakes up in a 9×13 baking dish so it makes plenty for a crowd. The cake is so thick and the cream cheese frosting on top is just perfection. I love pairing a cream cheese frosting with carrot cake because it adds a nice tang to the cake. It’s so yummy!

I will also add that I prefer this cake cold. My favorite way to make this is to make the cake the day before, let it cool, and then leave it in the fridge overnight. Make the frosting and frost it the next morning and then put it back in the fridge for a few hours or until I need it.

You could also just make this cake, cool it per instructions, frost it and then devour it. It’s good either way. Trust me.

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

So go ahead and put this on your Easter menu because we all know that everyone needs carrot cake on Easter! Thanks for stopping by!

Pineapple Pecan Carrot Cake

This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

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Ingredients

    carrot cake
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 cup canola or vegetable oil
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 5-6 carrots)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans, divided
  • cream cheese frosting
  • 1/2 cup (1 stick) butter, softened
  • 1 bar (8 ounces) full-fat cream cheese
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350Β° and spray a 9x13 baking dish with cooking spray. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.
  • In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Fold in the grated carrots, crushed pineapple, and 1/2 cup of pecans.
  • Spread batter into the prepared pan. Bake for 40-50 minutes. Baking times & oven temperatures vary, so keep an eye on yours. The cakeΒ is done when a toothpick inserted in the center comes out clean. If the cake is browning too quickly, loosely lay a piece of tin foil over the top to prevent it from browning too much.
  • Remove the cake from the oven and set on a wire rack.Β Allow to cool completely. If you want to speed this up move the cake to the fridge after it has cooled on the cooling rack for about 45 minutes.
  • To make the FROSTING: In a bowl, beat together butter and cream cheese until creamy and combined. Add the powdered sugar, heavy cream, and vanilla extract. Beat until combined and fluffy looking. About 1-2 minutes. Spread over the cooled cake. Sprinkle the remaining 1/2 cup pecans over top.

Notes

This cake can be made ahead of time. Simple bake the cake and let it cool on the cooling rack for 45 minutes. Cover it and leave it in the fridge for up to 2 days before you need it. Take it out and frost the cake when ready.

I actually prefer this cake cold. I will make mine a day ahead of time and let it sit in the fridge until I frost it the next day. Once I frost it I like to put it back in the fridge for a couple of hours.

Shred your own carrots. DO NOT buy the pre-shredded carrots from the grocery store. Use a cheese grater to shred your own.

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https://togetherasfamily.com/pineapple-pecan-carrot-cake/

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This pineapple pecan carrot cake is unbelievably moist and loaded with classic carrot cake flavors; crushed pineapple, pecans, cinnamon, nutmeg, and loaded with carrots. Topped with a tangy & sweet cream cheese frosting.

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11 Comments

  • Reply
    nikki@soulfullymade
    March 31, 2017 at 2:27 pm This looks so amazing! I will be making this for Easter celebrations this year! YUM! I just love Carrot Cake and it was my dad's favorite so we always include it in honor of him!
    • Reply
      Together As Family
      March 31, 2017 at 7:44 pm Thank you so much Nikki! I've grown to love carrot cake and now I'm hooked. I make one for Easter every year too. I hope you all enjoy this :)
  • Reply
    HELEN L SMITH
    March 31, 2017 at 2:27 pm CAN THESE MADE INTO CUPCAKES, COOK TIME AN OVEN TEMP. THANKS
    • Reply
      Together As Family
      March 31, 2017 at 7:41 pm Hi Helen. I have never made them into cupcakes but I am sure it would be fine. I would do the same oven temp and maybe start at 12 minutes cook time and then check them. That is just a guess. It could be more like 15-18 minutes. Sorry I can't be of more help. Just watch the cooking time and it should be fine.
  • Reply
    Betty
    March 31, 2017 at 3:07 pm THE AD SHOWS UP IN THE MIDDLE OF RECIPE TO BE PRINTED????? not cool
    • Reply
      Together As Family
      March 31, 2017 at 7:39 pm Hey Betty. I'm so sorry you're having trouble. I just went to the recipe and printed it and there was not an ad on mine. Are you printing directly from the web page? Because if you are then yes there probably would be the ads showing up because they're on the site. Or, are you hitting the 'print recipe' button (it's in the recipe card box to the right of the picture and below the description of the recipe). I hope that helps and that you can get it printed. Let me know if you have more questions. I'm happy to help so that you can get it printed :)
  • Reply
    Linda Bass
    March 31, 2017 at 9:48 pm OMGosh I died and went to heaven. I can't wait to try this recipe. I'm featuring you on my FB page. You have a lovely blog. Thank you for sharing. Come visit me at Home Cooking sometime.
    • Reply
      Together As Family
      April 2, 2017 at 12:24 pm Hi Linda! You are so sweet. Thank you so much for the feature! We love this carrot cake and I hope you do too.
  • Reply
    Andrea C
    July 19, 2017 at 10:29 pm I was wondering if this icing could be piped? Thanks
    • Reply
      Together As Family
      July 21, 2017 at 9:16 am Yes, of course. Just add more or less milk/powdered sugar depending on the consistency you want. I'm thinking you might have to add a little more powdered sugar to make it sturdier to pipe.
  • Reply
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