Ina Garten Pineapple Carrot Cake Recipe

This Ina Garten Pineapple Carrot Cake Recipe is moist and flavorful, which includes grated carrots and crushed pineapple. It’s a classic, foolproof recipe, ready in 1 hour and 10 minutes.

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Ina Garten Pineapple Carrot Cake Recipe Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• 1 teaspoon kosher salt
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots (packed)
• 1 cup crushed pineapple, drained
• ¾ cup chopped walnuts (plus more for topping, optional)
• ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 3–3½ cups powdered sugar
• 1 tablespoon milk or cream (if needed for thinning)
• Pinch of salt

How To Make Ina Garten Pineapple Carrot Cake

1. Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line bottoms with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. Combine wet ingredients: In a large bowl, beat sugar, oil, eggs, and vanilla until light and fluffy.
4. Add carrots and pineapple: Fold in grated carrots and drained pineapple. Stir in walnuts and coconut, if using.
5. Incorporate dry mixture: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
6. Bake the cake: Divide batter into prepared pans. Bake 35–40 minutes for round pans or 45–50 minutes for a 9×13 pan, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
7. Make the frosting: Beat cream cheese and butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar until fluffy. Thin with milk or cream if needed.
8. Frost and decorate: Spread frosting over cooled cake. For layers, frost between layers, then over the top and sides. Garnish with walnuts or coconut.

Recipe Tips

• Why add pineapple to carrot cake?
  It keeps the cake extra moist and adds natural sweetness.
• Can I make this cake ahead?
  Yes, the cake layers can be baked a day ahead and frosted before serving.
• Can I make cupcakes instead?
  Yes, bake at 350°F for 18–22 minutes.
• How to prevent sticking:
  Line pans with parchment paper for easy release.
• Can I use pecans instead of walnuts?
  Yes, pecans are a great substitute.

What To Serve With Pineapple Carrot Cake

This cake pairs beautifully with:

• Fresh fruit salad
• Coffee or tea
• Vanilla ice cream
• Whipped cream

How To Store Pineapple Carrot Cake

Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and thaw before frosting.

Pineapple Carrot Cake Nutrition Facts

Estimated per serving (12 servings):

• Calories: 480
• Carbohydrates: 54g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 9g
• Sugar: 40g
• Fiber: 3g
• Sodium: 420mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this carrot cake without nuts?
Yes, just omit the walnuts for a nut-free version.

Can I use fresh pineapple instead of canned?
Yes, just chop finely and drain well before adding.

Why is my carrot cake dense?
Overmixing the batter can make it heavy—mix only until combined.

Can I add raisins?
Yes, add ½ cup of raisins if you like a sweeter, more traditional carrot cake.

Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting, store it in the fridge.

Try More Recipes:

• Ina Garten Fleur de Sel Caramel Recipe
• Ina Garten Chocolate Fudge Cake Recipe
• Ina Garten Feta Watermelon Salad Recipe