Pineapple Carrot Cake(From: "Southern Living" Cookbook)
A moist, flavorful pineapple carrot cake combining sweet carrots, tropical pineapple, coconut, and walnuts, topped with creamy frosting—perfect for gatherings and special occasions.
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 3/4 cups sugar ⓘ
- 1 cup vegetable oil ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups shredded carrots ⓘ
- 1 cup flaked coconut ⓘ
- 1 cup coarsely chopped walnuts ⓘ
- 1 (8 1/4 oz.) can crushed pineapple, drained ⓘ
Instructions
- Grease a 13 x 9 x 2-inch baking pan.
- Dust lightly with flour; tap out excess.
- Sift flour, soda, baking powder, salt, and cinnamon into a large bowl.
- Make a well in the center and add sugar, oil, eggs, and vanilla; beat with a wooden spoon until smooth.
- Stir in carrots, coconut, walnuts, and pineapple until well blended.
- Pour the batter into the greased pan.
- Bake at 350°F (175°C) for 45 minutes or until the center springs back when lightly pressed.
- Cool completely in the pan on a wire rack.
- Spread with cream cheese frosting.
Tips & Substitutions
For a moist cake, ensure the pineapple is well-drained to avoid excess moisture. If you don’t have walnuts, pecans can be a great substitute. To elevate the flavor, consider adding a pinch of nutmeg or swapping half the oil for unsweetened applesauce. This will make it slightly healthier while keeping it moist. For a fun twist, try adding chocolate chips for extra richness.
Serving Suggestions
Serve this delicious Pineapple Carrot Cake as a delightful dessert at gatherings or potlucks. It pairs beautifully with cream cheese frosting, which adds a rich, tangy flavor. For a festive touch, garnish with toasted coconut or walnuts on top. This cake complements well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you prefer, you can freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, simply thaw at room temperature for a few hours and warm in the microwave for 10-15 seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Carrot Cake(From: "Southern Living" Cookbook) contains roughly 443 calories, with 6g protein, 63g carbohydrates, and 20g fat. It is an excellent source of vitamin A (68% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1039mg per serving (45% 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to crush it and drain any excess juice to avoid making the batter too wet. Fresh pineapple can add a vibrant flavor to your cake, enhancing its tropical notes.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder and other ingredients are also gluten-free. This way, you can enjoy the same delicious flavor and texture without gluten.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. Frost it just before serving to maintain the freshness of the cream cheese frosting.
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).