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Easy Pineapple Carrot Cake


For the cake

  • 1 carrot cake mix
  • 1-2 small carrots grated
  • 8 oz crushed pineapple drained
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup milk
  • 1 tsp. vanilla

For the frosting

  • 8 oz cream cheese softened
  • 1 stick butter softened
  • 3 3/4 cup powdered sugar sifted
  • 1 tsp. vanilla
  • 1-2 tsp. milk if needed to make frosting the right texture
  • 1 cup chopped pecans optional


  • Mix all the cake ingredients together with an electric mixer until well blended.
  • Pour into two greased 8" round cake pans.
  • Bake 350 degrees for 30-35 minutes or until a toothpick comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans and cool completely before frosting.

For the frosting

  • With an electric mixer, beat cream cheese and butter together until well blended.
  • Add powdered sugar a little at a time.
  • Mix in vanilla and 1-2 tsp. of milk if the frosting seems too stiff to spread. It should be soft and spreadable.
  • Place one layer on cake plate. Frost top of that layer. Add the second layer and frost top of it too.
  • Frost sides of cake. Spread the frosting heavily so there's a good bit for the nuts to stick into.
  • 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.