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Easy Moist Canned Carrot Cake Recipe with Creamy Pineapple Frosting

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A quick and easy carrot cake made with canned shredded carrots and crushed pineapple, topped with a luscious creamy pineapple frosting. This recipe delivers a moist, tender crumb with a tropical twist perfect for last-minute gatherings.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120 g) canned shredded carrots, drained
  • 1 cup (240 ml) crushed pineapple in juice, drained
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • ¼ cup (60 ml) crushed pineapple, drained very well
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, whisk together the sugar and vegetable oil until well blended. Beat in the eggs one at a time, then stir in vanilla extract.
  4. Gently fold in the drained canned shredded carrots and crushed pineapple into the wet mixture.
  5. Slowly add the dry ingredients to the wet mixture in batches, folding with a spatula until just combined. Avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 40–45 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  8. Cool the cake in the pan on a wire rack for about 20 minutes, then invert onto the rack to cool completely before frosting.
  9. To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add powdered sugar, beating after each addition until smooth.
  11. Fold in the well-drained crushed pineapple and vanilla extract until evenly incorporated.
  12. Spread the pineapple frosting evenly over the cooled cake with a spatula.
  13. Chill the frosted cake for 30 minutes before slicing to set the frosting.

Notes

Drain canned pineapple and carrots well to avoid soggy batter or runny frosting. Use room temperature eggs and dairy for better mixing. Chill frosting if too soft before spreading. Check cake doneness starting at 40 minutes with a toothpick test. Grease pan well or line with parchment paper to prevent sticking.

Nutrition

Keywords: carrot cake, canned carrot cake, pineapple frosting, easy carrot cake, moist carrot cake, quick dessert, canned pineapple, creamy frosting

Find it online: https://merrymorsel.com/easy-moist-canned-carrot-cake-recipe-with-creamy-pineapple-frosting/