Carrot-Pineapple Cake With Cream Cheese Frosting
A moist, flavorful carrot-pineapple cake featuring warm cinnamon and crunchy walnuts, topped with cream cheese frosting—perfect for celebrations or a special treat for loved ones.
Ingredients
Instructions
- Combine all ingredients in a large bowl.
- Mix well until smooth and evenly incorporated.
- Prepare cake pans by lightly greasing with Crisco shortening.
- Cut waxed paper to fit the bottom of the pans and line them.
- Lightly flour the pans.
- Pour the batter into the prepared pans.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
- If using a 9x13-inch oblong pan, do not line with wax paper.
Tips & Substitutions
For a moister cake, consider adding an extra 1/2 cup of crushed pineapple. If you prefer, you can substitute the black walnuts with pecans or omit them altogether for a nut-free version. Be sure to mix the batter gently to avoid overworking it, which can lead to a denser cake. You can also use less sugar if desired, as the pineapple adds natural sweetness.
Serving Suggestions
This Carrot-Pineapple Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Serve alongside a cup of tea or coffee for a perfect afternoon treat. Consider complementing it with a light fruit salad or some citrusy Orange Cream Slush to balance the flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds for a delightful treat that feels freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Pineapple Cake With Cream Cheese Frosting contains roughly 682 calories, with 14g protein, 58g carbohydrates, and 36g fat. It is an excellent source of vitamin A (33% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the cake for later?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can last up to 3 months in the freezer. To enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).