If you’re searching for the ultimate carrot cake recipe with pineapple and cream cheese icing, you have found the right one. Achieving a perfectly moist carrot cake starts with the infusion of natural pineapple sweetness and the delightful crunch of pecan nuts. Additionally, this cake is topped with a velvety cream cheese icing, making it ideal for any celebration or simply to satisfy your sweet tooth. Follow this step-by-step guide to bake this delicious cake and enjoy every bite.
Why you will love the Carrot Cake with pineapple and cream cheese icing
Super moist and flavourful: This carrot cake combines grated carrots, crushed pineapple, and vegetable oil. The result is always moist and delicious. Plus, chopped pecan nuts add a delightful crunch that perfectly complements the cake’s soft texture.
Easy to make: The simple instructions and readily available ingredients make this carrot cake perfect for both novice and experienced bakers. For a beautiful presentation, decorate with nuts or carrot toppers. Your guests will be impressed by the stunning finish.
Guaranteed to be a hit: The moist texture, rich flavour, and creamy icing make this carrot cake an irresistible treat. Whether you bake it for a party, a special occasion, or just because, this carrot cake will quickly become a favourite.
Carrot Cake with Pineapple and Cream Cheese Icing
Ingredients
Instructions
- Preheat oven to 180°C (356°F).
- Generously grease a large bundt pan and a small bundt pan using non-stick spray. This recipe yields a bit more batter than a single large cake tin can handle, so you'll also get a small cake – perfect for gifting or sampling.
- In a large mixing bowl, combine all the cake ingredients.
- Mix until well combined.
- Pour the batter into the prepared bundt pans. The large bundt pan size is 25cm/10inches.
- Bake the small cake for approximately 25 minutes and the large cake for approximately 1 hour. Check for doneness with a cake tester – it should come out clean, and the cake should be a rich dark brown.
- Allow to cool completely before icing.
Cream cheese Icing
- Using a Kitchen Aid stand or hand mixer, beat the butter for 5 minutes until light and fluffy. Place a clean kitchen towel over the stand mixer to prevent a mess.
- Add the cream cheese and beat for another 5 minutes until fully incorporated.
- Gradually add the icing sugar and continue to beat for an additional 5 minutes until smooth and creamy.
- Ice the cooled cake and decorate with nuts and carrots.
Notes
- Nut free version : Omit the pecan nuts for a nut-free cake that’s just as delicious.
Setting the Table
For a truly special touch, set the table with the beautiful Villeroy & Boch tea set. Additionally, add a chocolate surprise for your guests. It always delights and makes your gathering even more memorable.
Showcasing Creative Variations: Carrot Cakes with Pineapple and Cream Cheese Icing
Decorated with Bunting Toppers
Using the same delectable carrot cake with pineapple recipe, I baked two delightful cakes in 20cm round tins. Both cakes are beautifully adorned with charming bunting toppers, adding a festive touch to this classic dessert.
Mini Cakes decorated with Bunny Bait Cookies
These adorable mini carrot cakes are packed with flavour and finished off with a playful touch—a carrot-shaped cookie on top, lovingly known as Bunny Bait.
Frequently asked Questions
Where to buy authentic South African ingredients?
Check out my guide on Where to Buy South African Products to find everything you need for your next bake!
I would love to hear from you
What’s your favourite way to decorate a carrot cake? Share your tips and variations in the comments below. If you have any questions about the recipe, feel free to ask – I’m here to help.
