Pineapple Carrot Cake with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 1¼ cup lightly packed brown sugar
  • ⅓ cup sugar
  • 4 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2 cups grated carrots (4-5 carrots)
  • 1 cup (8 oz) crushed pineapple, drained
  • 1 cup chopped walnuts
Cream Cheese Frosting:
  • 8 oz cream cheese, softened to room temperature
  • ½ cup butter, softened to room temperature
  • 3 cups confectioners' sugar
  • 1 tsp pure vanilla extract
  1. Preheat the oven to 350 degrees F. Mist a 9x13-inch dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices; set aside. In a medium bowl, whisk together the oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the grated carrots, pineapple, and walnuts.
  3. Spread batter into the prepared pan. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. Allow to cool completely.
  4. To make the frosting, combine all frosting ingredients in a large bowl or bowl of a stand mixer. Mix for 2-3 minutes on medium-high or until smooth. Spread the frosting on the cooled cake. Refrigerate for 30 minutes or up to 2-3 days before serving.
Nutrition Information
Serving size: 1/15th cake Calories: 485 Fat: 23.7 Carbohydrates: 65.5 Sugar: 47.5 Sodium: 321 Fiber: 1.6 Protein: 6.0 Cholesterol: 73
Recipe by Prevention RD at