Recipes

Carrot Cake with Pineapple and Pecans

This Carrot Cake with Pineapple and Pecans will be appreciated at birthdays, holiday parties and all special occasions. It’s a super-moist cake filled with fresh carrots, pineapple and pecans and topped with a sweet cream cheese frosting. It really is a showstopper!

This recipe has three moist layers filled with crushed pineapple, chopped pecans and grated carrots. Spread between the layers is a sweet cream cheese frosting. It is iced with more cream cheese frosting, and finally topped white chocolate curls and pecan halves for decoration.

Lauren’s husband Taylor said “This is the best cake I have ever eaten!” Thank you Taylor – you’re the best son-in-law. Compliments are always welcome!

This is a great cake to serve after Thanksgiving dinner. It’s not too sweet and your guests will be surprised by the unexpected pineapple and pecan filling. Cream cheese frosting on carrot cake is a “must have”. If you prefer less icing, you can halve the recipe.

Making a three layer cake is a little more work to ice, but the result is worth the time. I use three 9 inch round pans for this recipe. You can also use 8 inch round pans, but if using just 2 pans remember to increase the baking time by about 5 minutes.

How to Make Carrot Cake with Pineapple and Pecans

This is a really easy cake to make!

  1. Preheat oven to 350 degrees F. Grease and flour three 9 inch baking pans.
  2. In a large mixing bowl, combine the oil, eggs, sugar and vanilla. Mix together on high speed for 3 to 4 minutes until the batter is smooth.
  3. Add buttermilk and mix for 1 minute.
  4. In a separate bowl combine flour, baking soda, baking powder, salt, nutmeg, cinnamon and cardamom.
  5. Add the dry ingredients to the cake batter and mix just until combined.
  6. Add the crushed pineapple, carrots and pecans. Fold together with a spatula.
  7. Divide the cake batter evenly between the three prepared pans.
  8. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.
  9. Remove the cakes from pans and cool on wire rack.
  10. Frost with Cream Cheese Frosting and garnish with white chocolate curls and pecan halves.
Print Recipe
5 from 1 vote

Carrot Cake with Pineapple and Pecans

It's a super-moist cake filled with fresh carrots, pineapple and pecans and topped with a sweet cream cheese frosting. It really is a showstopper!
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Keyword: carrot cake, carrot cake with pineapple and pecans

Ingredients

Cake

  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 2 large carrots, grated
  • 6 ounce crushed pineapple, drained

Cream Cheese Frosting

  • 16 ounces cream cheese, room temperature
  • 1 cup butter, room temperature
  • 3 cups confectioner's sugar
  • 1 1/2 tsps vanilla
  • sprinkle of salt

Instructions

Cake

  • Preheat oven to 350 degrees F. Grease and flour three 9 inch baking pans.
  • In a large mixing bowl, combine the oil, eggs, sugar and vanilla. Mix together on high speed for 3 to 4 minutes until the batter is smooth.
  • Add buttermilk and mix for 1 minute.
  • In a separate bowl combine flour, baking soda, baking powder, salt, nutmeg, cinnamon and cardamom.
  • Add the dry ingredients to the cake batter and mix just until combined.
  • Add the crushed pineapple, carrots and pecans. Fold together with a spatula.
  • Divide the cake batter evenly between the three prepared pans.
  • Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.
  • Remove the cakes from pans and cool on wire rack.
  • Frost with Cream Cheese Frosting and garnish with white chocolate curls and pecan halves.

Cream Cheese Frosting

  • In mixing bowl whip butter on high speed, scraping down the side of the bowl until butter is light in colour.
  • Add the cream cheese and mix until well combined and smooth.
  • Add the salt, vanilla and confectioner's sugar and beat for 2 to 3 minutes until light and fluffy.

3 thoughts on “Carrot Cake with Pineapple and Pecans

  1. I’ve never been a huge carrot cake fan, but not sure I’ve ever had it with pineapple, so will have to try that. I used to buy a carrot cake for my mother-in-laws birthday each year as it was her favorite.

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