Ina Garten Pineapple Carrot Cake Recipe
Ina Garten Pineapple Carrot Cake Recipe is soft, moist, and full of flavor. With carrots, pineapple, and warm spices, it is a comforting dessert everyone will love. Perfect for gatherings and easy to make at home.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups
- Measuring spoons
- Grater or food processor for carrots
- 9x13-inch baking pan
- Parchment paper (optional)
- Cooling rack
- Spatula or spoon
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Ground cinnamon – 2 teaspoons
- Ground nutmeg – 1 teaspoon
- Granulated sugar – 1 cup
- Brown sugar – ½ cup, packed
- Vegetable oil – 1 cup
- Eggs – 4 large
- Vanilla extract – 2 teaspoons
- Carrots – 2 cups finely grated
- Crushed pineapple – 1 can (8 oz), drained
- Walnuts – 1 cup, chopped (optional)
- Cream cheese – 8 oz, softened
- Unsalted butter – ½ cup, softened
- Powdered sugar – 3 cups
- Vanilla extract – 2 teaspoons
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch pan or line with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Beat Sugars and Oil
- In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth and creamy with a whisk or mixer.
Add Eggs and Vanilla
- Add eggs one at a time to the sugar mixture, beating well after each addition, then stir in vanilla extract until combined.
Combine Wet and Dry
- Gradually add the dry ingredients into the wet mixture, mixing gently to keep the batter tender and moist throughout.
Fold in Carrots and Pineapple
- Fold in the grated carrots and drained crushed pineapple using a spatula until everything is evenly distributed throughout the batter.
Add Walnuts
- If using walnuts, fold them gently into the batter for added crunch and flavor. Skip if you prefer nut-free.
Pour Batter into Pan
- Pour the batter into the prepared pan and spread evenly with a spatula, making sure it reaches all corners for uniform baking.
Bake the Cake
- Bake in preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
Make Frosting
- For frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy and fluffy.
Frost the Cake
- Spread frosting evenly over the cooled cake. Decorate with chopped walnuts if desired. Slice and serve to enjoy a moist, flavorful treat.
Notes
- Use fresh carrots for best texture
- Drain pineapple well to prevent a soggy cake
- Walnuts are optional but add great crunch
- Decorate with extra walnuts or shredded coconut
- Perfect for birthdays and gatherings