Easy Pineapple Carrot Cake

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Easy Pineapple Carrot Cake

 

You are going to want to make this cake!  It’s amazingly moist and full of flavor.

And the best part is that it’s really easy.

Even the decorating part is easy.  Trust me.  I’m the queen of ugly cakes.  If I can do this, anyone can.  Putting the nuts all around the sides is a quick way to make a beautiful cake.  And it covers up any crumbs in the frosting too.  Bonus!

The cake itself starts with a cake mix.  I doctored up a box of carrot cake mix with two skinny carrots that I rescued from the bottom of the fridge.  I also added some crushed pineapple.

Here’s what you’ll need for the cake:  

Pineapple Carrot Cake ingr

The extra carrots really perk up the box mix.  And the pineapple adds so much flavor and gives the cake a great texture too.

The frosting is just a basic cream cheese frosting.  To add the nuts around the sides, just gather the pecans in your hand and gently mush them into the frosting.  It’s a little messy, but easy to do.  Here’s a video I found of the process, if you want to see it in action.

Cream Cheese Icing Ingr for Carrot Cake

 

Easy Pineapple Carrot Cake
Ingredients
For the cake
  • 1 carrot cake mix
  • 1-2 small carrots, grated
  • 8 oz crushed pineapple, drained
  • 3 eggs
  • ⅔ cup vegetable oil
  • 1 cup milk
  • 1 tsp. vanilla
For the frosting
  • 8oz cream cheese, softened
  • 1 stick butter, softened
  • 3¾ cup powdered sugar, sifted
  • 1 tsp. vanilla
  • 1-2 tsp. milk, if needed to make frosting the right texture
  • 1 cup chopped pecans, optional
Instructions
  1. Mix all the cake ingredients together with an electric mixer until well blended.
  2. Pour into two greased 8" round cake pans.
  3. Bake 350 degrees for 30-35 minutes or until a toothpick comes out clean.
  4. Cool in pans for 10 minutes.
  5. Remove from pans and cool completely before frosting.
For the frosting
  1. With an electric mixer, beat cream cheese and butter together until well blended.
  2. Add powdered sugar a little at a time.
  3. Mix in vanilla and 1-2 tsp. of milk if the frosting seems too stiff to spread. It should be soft and spreadable.
  4. Place one layer on cake plate. Frost top of that layer. Add the second layer and frost top of it too.
  5. Frost sides of cake. Spread the frosting heavily so there's a good bit for the nuts to stick into.
  6. Gather a handful of nuts and smoosh them gently into the frosting on the sides of the cake. Work your way around, gathering up any nuts that fall off. Finish by using a piece of wax paper to gently press the nuts into the frosting.

This cake would be wonderful for Easter dinner.  But it’s equally fantastic on a plain, old Tuesday night.

P.S.  Do you want to save an hour each week on meal planning, plus more by cooking faster?  Sign up here for Weekly Meal Plans!

 

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Comments

  1. Hi: I love the recipes but- I am living in Ecuador ad we do not have some of the ingredients that are common in hte US.Would fresh pineapple work for this cake? Looks delicious.

  2. I made this for Easter and it was very good. However, I wonder if the ingredients on the frosting are correct. Do you really need 8oz of butter? That equates to 2 sticks of butter – is that right – as only 1 stick is shown in your photo? Also, 3-3/4 cups of sugar seemed too much – I think next time I’ll cut back on the sugar. Otherwise this was really good!

  3. Cathy grosse says:

    Sorry the above should read, how many ozs. Or tablespoon in a stick of butter, please

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