Hamdi Saidani This Paula Deen-inspired carrot cake with pineapple is a delicious twist on the classic! By adding crushed pineapple, the cake becomes extra moist and flavorful, with a hint of tropical sweetness that pairs beautifully with the warm spices and carrots. Each bite is packed with creamy frosting, tender carrot, and the subtle tang of pineapple, making this a must-have dessert for any special occasion.
This cake is perfect for birthdays, gatherings, or any time you’re craving something sweet. With Paula Deen’s classic cream cheese frosting, this cake has a rich finish that’ll leave everyone wanting more. Try making it a day in advance to let the flavors really come together!
Ingredients Needed:
- 2 cups plus more for pans of all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 cup crushed pineapple, well-drained
- 3 cups grated carrots (about 4 medium carrots)
- 2 (8 oz) packages cream cheese, room temperature
- 1 stick salted butter, room temperature
- 1 (16 oz) box powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans, divided (optional)
How To Make Carrot Cake with Pineapple:
- Preheat the Oven: Set oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: Add eggs and vegetable oil to the dry ingredients. Using a hand mixer, blend until combined. Stir in grated carrots, crushed pineapple, and 1 1/2 cups pecans if using.
- Bake: Divide the batter evenly among the prepared pans. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in their pans for 5 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a medium bowl, beat cream cheese, butter, vanilla, and powdered sugar with a hand mixer until fluffy. Stir in 1/2 cup nuts if desired.
- Assemble the Cake: Spread frosting on top of each cooled cake layer, then stack the layers on a serving plate. Spread frosting over the top and sides, adding any extra chopped pecans for decoration if desired. Slice and serve!
Recipe Tips:
- Drain the Pineapple: Make sure the crushed pineapple is well-drained to prevent excess moisture in the batter. Press out the liquid with a paper towel for best results.
- Make It Ahead: Carrot cake is even better the next day as the flavors deepen over time. Store in the fridge and serve slightly chilled for a wonderful texture.
- Easy Serving: For clean slices, chill the cake for about 30 minutes before slicing. This firms up the frosting and makes it easier to cut.
How To Store:
- In the Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. The cream cheese frosting keeps the cake moist and flavorful.
- Freezing: You can freeze individual slices or the whole cake. Wrap in plastic wrap and store in a freezer-safe container for up to 2 months. Let thaw in the fridge before serving.
Nutrition Facts:
- Calories: 530
- Fat: 32g
- Carbohydrates: 59g
- Protein: 6g
- Sugars: 40g
- Fiber: 3g
Try More Paula Deen Recipes:
- Paula Deen Caramel Popcorn Recipe
- Paula Deen Buttermilk Pie
- Paula Deen Pecan Cheesecake Pie
- Paula Deen Apple Caramel Cheesecake
Paula Deen Carrot Cake With Pineapple
Description
This Paula Deen-inspired carrot cake with pineapple is a delicious twist on the classic! By adding crushed pineapple, the cake becomes extra moist and flavorful, with a hint of tropical sweetness that pairs beautifully with the warm spices and carrots. Each bite is packed with creamy frosting, tender carrot, and the subtle tang of pineapple, making this a must-have dessert for any special occasion.
This cake is perfect for birthdays, gatherings, or any time you’re craving something sweet. With Paula Deen’s classic cream cheese frosting, this cake has a rich finish that’ll leave everyone wanting more. Try making it a day in advance to let the flavors really come together!
Ingredients
Instructions
- Preheat the Oven: Set oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: Add eggs and vegetable oil to the dry ingredients. Using a hand mixer, blend until combined. Stir in grated carrots, crushed pineapple, and 1 1/2 cups pecans if using.
- Bake: Divide the batter evenly among the prepared pans. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in their pans for 5 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a medium bowl, beat cream cheese, butter, vanilla, and powdered sugar with a hand mixer until fluffy. Stir in 1/2 cup nuts if desired.
- Assemble the Cake: Spread frosting on top of each cooled cake layer, then stack the layers on a serving plate. Spread frosting over the top and sides, adding any extra chopped pecans for decoration if desired. Slice and serve!
Notes
- Drain the Pineapple: Make sure the crushed pineapple is well-drained to prevent excess moisture in the batter. Press out the liquid with a paper towel for best results.
- Make It Ahead: Carrot cake is even better the next day as the flavors deepen over time. Store in the fridge and serve slightly chilled for a wonderful texture.
- Easy Serving: For clean slices, chill the cake for about 30 minutes before slicing. This firms up the frosting and makes it easier to cut.
