Carrot Cake with Pineapple

Moist Carrot Cake with Pineapple

Delicious and moist carrot cake with pineapple and macadamia nuts. Topped with a classic cream cheese frosting. Enjoy!

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Carrot Cake with Pineapple
Cuisine: Local Style Recipe
  • Cake:
  • 3 eggs
  • 2 cups sugar
  • 1⅓ cups canola oil
  • 2½ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1½ teaspoon salt
  • 1 cup macadamia nuts, chopped
  • 1 teaspoon vanilla
  • 2 cups carrots, grated
  • 1 cup crushed pineapple, drained
  • Cream Cheese Frosting:
  • 1 box (8 oz.) cream cheese, room temperature
  • ½ stick butter or 2 ounces, unsalted
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
  1. Cake: Preheat oven 350 degrees. Butter and flour (2) loaf pans, or (1) 9 x 13-inch. In a large mixing bowl, beat together eggs, sugar and oil, then add vanilla. The batter should look light yellow in color.
  2. Sift together flour, baking soda, cinnamon and salt. Combine the dry ingredients with the wet ingredients. Fold in carrots, pineapple and nuts. Mix well.
  3. Frosting: Combine cream cheese and butter and mix until blended. Add vanilla and beat until combined. Gradually add ½ cup powdered sugar at a time and beat until smooth.
  4. Refrigerate for 10 minutes before frosting cake.

Pineapple-Carrot Cake


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