This delicious Carrot Pineapple Cake by Ina Garten is prepared using sugar, vegetable oil, eggs, vanilla extract, and all-purpose flour. This moist and flavorful Carrot Pineapple Cake recipe is perfect for dessert, taking about 1 hour and 30 minutes to prepare and serving up to 12 people.

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Ina Garten Carrot Pineapple Cake Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus 1 tablespoon for coating
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup raisins
1 cup walnuts, chopped
1 pound carrots, grated
1/2 cup fresh pineapple, diced

For the Cream Cheese Frosting:

3/4 pound cream cheese, room temperature
1/2 pound unsalted butter, room temperature
1 teaspoon vanilla extract
1 pound confectioners’ sugar

For Decoration:

1/2 cup fresh pineapple, diced

How To Make Ina Garten Carrot Pineapple Cake

Preheat and Prepare Pans: Start by turning your oven to 350°F. Grease two 8-inch round cake pans, line them with parchment paper, then grease and flour them again to ensure your cake doesn’t stick.
Mix Wet Ingredients: In a large bowl, blend 2 cups of sugar, 1 1/3 cups of vegetable oil, and 3 large eggs until the mixture turns light yellow. Add 1 teaspoon of vanilla extract and mix it in thoroughly.
Sift Dry Ingredients: In another bowl, sift together 2 1/2 cups of all-purpose flour, 2 teaspoons of cinnamon, 2 teaspoons of baking soda, and 1 1/2 teaspoons of salt to ensure they are well combined.
Combine Mixtures: Slowly add the dry ingredients into the wet mixture while blending well. This will form your cake batter, making sure all ingredients are evenly distributed.
Prepare Raisins and Walnuts: Toss 1 cup of raisins and 1 cup of chopped walnuts in 1 tablespoon of flour. This helps them distribute evenly in the batter and prevents them from sinking.
Fold in Carrots and Pineapple: Fold 1 pound of grated carrots and 1/2 cup of diced fresh pineapple into the batter. Ensure they are mixed evenly for consistent flavor and texture throughout the cake.
Bake the Cakes: Divide the batter evenly between your prepared pans and bake for 55-60 minutes. A toothpick inserted into the center should come out clean when they are done. Allow the cakes to cool completely before frosting.
Prepare the Frosting: For the frosting, blend 3/4 pound of cream cheese, 1/2 pound of unsalted butter, and 1 teaspoon of vanilla extract until the mixture is smooth. Gradually add 1 pound of confectioners’ sugar and mix until fully incorporated.
Frost and Decorate the Cake: Place the first cake layer on your serving plate and frost the top. Place the second layer on top and frost the entire cake. Decorate the top with 1/2 cup of diced fresh pineapple for a fresh and fruity finish.

Recipe Tips

Grate the Carrots Finely: Use the small side of your grater to ensure the carrots blend well into the batter, creating a smoother texture in the finished cake.
Toast the Walnuts: Toasting walnuts before adding them to the batter enhances their flavor and adds a delightful crunch to each bite of the cake.
Drain the Pineapple: Make sure to drain the diced pineapple thoroughly to avoid adding extra moisture, which can affect the cake’s texture and baking time.
Use Fresh Spices: For the best flavor, use freshly ground cinnamon and freshly grated nutmeg, which will add a warm and aromatic quality to the cake.

What To Serve With Carrot Pineapple Cake

Serve your delightful Carrot Pineapple Cake with a scoop of vanilla ice cream, a dollop of whipped cream, a side of fresh berries, a drizzle of caramel sauce, or a handful of toasted coconut flakes.

You can also pair it with a warm chai latte, a glass of spiced cider, or a cup of ginger tea for a comforting treat.

How To Store Carrot Pineapple Cake

To Refrigerate: Place the Carrot Pineapple Cake in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 5 days to keep it fresh and moist.

To Freeze: Wrap individual slices of the cake tightly in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.

Frequently Asked Questions

Can I use canned pineapple instead of fresh pineapple?

Yes, you can use canned pineapple instead of fresh pineapple. Make sure to drain it well before adding it to the batter. Excess liquid from canned pineapple can alter the cake’s texture, so thorough draining is essential.

What can I substitute for walnuts if I have a nut allergy?

If you have a nut allergy, you can substitute walnuts with an equal amount of sunflower seeds or pumpkin seeds. These seeds add a nice crunch without the allergens associated with nuts.