Description

This best carrot cake recipe with pineapple is a moist, flavorful dessert perfect for any occasion. Combining the sweetness of crushed pineapple, warm spices like cinnamon and nutmeg, and the richness of cream cheese frosting with real maple syrup, this cake offers a delightful texture and taste. Toasted pecans add a wonderful crunch and depth of flavor. Ideal for carrot cake lovers seeking a classic yet elevated treat.

Ingredients

Scale

Cake Ingredients

1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil (such as vegetable or canola oil)
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla extract
4 large eggs
8 ounces crushed pineapple (with juice)
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 cups grated carrots (about 5 medium carrots)
1 cup chopped pecans (toasted, optional)

Frosting Ingredients

3/4 cup salted butter (1 1/2 sticks, softened)
1 1/2 8-ounce packages cream cheese (softened, 12 ounces total)
4 1/2 cups powdered sugar
6 tablespoons real maple syrup (Grade A recommended)
1 1/2 teaspoons maple extract
1/4 teaspoon salt (or to taste)
Additional pecans for garnish

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Instructions

Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line the bottoms of two 9-inch cake pans with parchment paper cut to size and spray the paper and sides generously with nonstick spray to prevent sticking.
Mix Wet Ingredients: In a large bowl or stand mixer, beat together the white sugar, brown sugar, oil, Greek yogurt, vanilla extract, eggs, and crushed pineapple with juice (do not drain the pineapple).
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Be sure to spoon and level your flour instead of packing it for accurate measurement.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined, taking care not to overmix.
Grate Carrots: Using a box grater, shred the carrots finely. Avoid using a food processor as it creates pieces too large that won’t meld well into the cake.
Toast Pecans: If using pecans, toast the chopped nuts in a small skillet over medium heat for a few minutes until fragrant and lightly browned, then let cool.
Fold in Carrots and Pecans: Gently fold the grated carrots and toasted pecans into the batter until evenly distributed.
Fill Pans: Pour the batter evenly into the prepared pans. For accuracy, use a kitchen scale to weigh the batter in each pan.
Bake: Bake the cakes at 325°F for 38-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Allow the cakes to cool for 20-30 minutes in the pans. Run a knife around the edges, then carefully invert the cakes onto wire racks to cool completely. Be cautious as the cakes are heavy but delicate.
Optional Freeze: Once cooled, you can wrap the cakes tightly in plastic wrap and freeze them to make frosting easier later or frost them immediately if preferred.
Prepare Frosting: In a bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, then the maple syrup, maple extract, and salt, beating until smooth and fluffy.
Assemble and Garnish: Frost the cooled cakes with the prepared cream cheese frosting. Garnish with additional pecans as desired. Serve and enjoy!

Notes

Do not drain the crushed pineapple; the juice adds moisture and flavor to the cake.
Spoon and level flour to prevent a dense cake.
Grate carrots by hand for the best texture; food processor pieces can be too large.
Toasting pecans enhances their flavor but is optional.
Chilling or freezing the cake before frosting makes handling easier.
You can substitute the Greek yogurt with sour cream for a slightly different tang.
Maple extract enhances the frosting’s flavor but can be omitted if unavailable.
Use parchment paper and nonstick spray to ensure easy cake removal from pans.