Ina Garten Pineapple Carrot Cake Recipe
If you love moist and rich desserts, this Ina Garten Pineapple Carrot Cake Recipe is perfect. It is soft, sweet and full of warm spices.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained slightly
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
For Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat oven
- Preheat oven to 180°C. Grease and line cake pans for easy removal after baking.
Mix wet ingredients
- In a bowl, beat eggs, sugar, oil and vanilla until smooth and well combined.
Add carrots and pineapple
- Stir in grated carrots and crushed pineapple. Mix until evenly distributed.
Mix dry ingredients
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Combine mixtures
- Slowly add dry ingredients into wet mixture. Stir gently until batter is smooth.
Add nuts
- Fold in chopped walnuts or pecans if using. This adds crunch and flavor.
Bake cake
- Pour batter into pans. Bake for 35–40 minutes until a toothpick comes out clean.
Cool cake
- Let cakes cool completely before frosting. This prevents melting.
Make frosting and decorate
- Beat cream cheese, butter, powdered sugar and vanilla. Spread evenly over cake layers and stack.
Notes
- Do not overmix batter for soft texture
- Use fresh pineapple for best flavor
- Add raisins for extra sweetness
- Chill cake before serving for cleaner slices
- Use brown sugar for deeper flavor
- Toast nuts for better crunch