Carrot Pineapple Cake with Orange Cream Cheese Frosting

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Carrot Cake Recipe – moist and delicious, this cake is topped with a scrumptious orange cream cheese frosting. Every bite is melt in your mouth delicious!
 
This carrot cake is loaded with pineapple, coconut, and nuts. You can leave out the coconut and nuts, or you can make my Carrot Cake Cupcakes that are more simple, but still amazing.
 
carrot cake with orange cream cheese frosting title photo

I’m not sure why it is, but carrot cake just seems to go with Easter. I guess it’s because carrots remind us of bunnies. Or something like that. I don’t know, but that’s okay, I’ll eat this cake for Easter even if it makes no sense at all. Because it is dang good stuff!

This is the basic carrot cake recipe that I grew up with. Over the years, I’ve experimented with adding pineapple, nuts, and coconut. You can add or omit any of them and the cake is always delicious. And oh so moist.

slice of carrot cake on a plate

This time my experiment was with the frosting. I added some orange zest just to see what it would taste like. Oh my. I am in trouble. It was killer! So yummy that I wanted to just sit and eat it out of the bowl. But I restrained myself. Mostly because we had family over and they were all watching me. 😉

Seriously though, I thought it was a fabulous addition. Everyone else loved it too. Some even came back for thirds.  I don’t remember the last time I enjoyed a piece of carrot cake so much. And I’ve had a lot of great carrot cake. I will always be adding the orange to the frosting from now on!

bite of carrot cake on a fork

How to make Carrot Cake with Orange Cream Cheese Frosting

Ingredients:

  • vegetable oil
  • sugar
  • eggs
  • vanilla
  • grated carrots
  • crushed pineapple
  • flour
  • baking powder
  • baking soda
  • salt
  • cinnamon
  • pecans
  • coconut
  • cream cheese
  • orange zest
  • powdered sugar
  • milk

Whisk together oil, sugar, eggs, and vanilla. Stir in carrots and pineapple. Stir in dry ingredients. Fold in nuts and coconut if desired. Pour into a greased 9×13″ pan.

instructions for making carrot cake

Bake at 350 for about 50-60 minutes. Cool completely, then spread frosting on top.

orange cream cheese frosting being spread on carrot cake

Oh man. I kid you not – this carrot pineapple cake is incredible! Nothing fancy, just good old fashioned deliciousness.

How to store carrot cake:

Leftovers are good for a day or two at room temperature covered tightly with plastic wrap. If you want to keep the cake longer than that, store it in the refrigerator. Before serving, let it come to room temperature so the frosting will soften up.

carrot cake with orange cream cheese frosting recipe collage

COOK’S TOOLS FOR THIS RECIPE:

Food Processor – there’s a lot of carrots to grate, so a food processor is very handy!
Grater– if you don’t have a food processor, you’re going to need a hand grater.
Whisk – all you need to mix up the batter is a whisk, no hand mixer required.
Serving spatula– I have several of these, and they are so handy!

More cake recipes to try:
 
 
Yield: 15 servings

Carrot Cake

Carrot Cake topped with a scrumptious orange cream cheese frosting.
Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes

Ingredients

Cake

  • 1 1/4 cups oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups grated carrots
  • 8oz crushed pineapple, drained
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup chopped pecans or walnuts, optional
  • 1 cup coconut, optional

Orange Cream Cheese Frosting

  • 4 oz cream cheese
  • 1/4 cup butter
  • 1-2 tsp vanilla
  • 1 tsp orange zest
  • 2-3 cups powdered sugar
  • 1-2 tsp milk if needed

Instructions

Whisk together oil, sugar, eggs, and vanilla. Stir in carrots and pineapple. Stir in dry ingredients and nuts and coconut if desired. Pour into a greased 9×13″ pan. Bake at 350 for about 50-60 minutes. Cool and frost.

Soften cream cheese and butter. Beat till smooth. Add the vanilla and orange zest. Beat in the powdered sugar till you get the consistency you like. You can add milk if you need to.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 672 Total Fat: 33g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 65mg Sodium: 404mg Carbohydrates: 93g Fiber: 3g Sugar: 76g Protein: 5g

To see all my cake recipes, click HERE.


Comments

  1. Carrot cake is one of the best!! It is so good! This looks so moist & cream cheese frosting is one of my favorites!

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  3. So perfect for Easter- thank you!

  4. Oh my goodness I need a piece of this right now!! So yummy!

  5. Turns out so moist and not overly sweet. Love it!

  6. This is a favorite in my family!

  7. Becky Hardin says:

    OH Yum!!! I don’t know which is my favorite!!! The Carrot Cake or the Cream Cheese Icing.

  8. Mmmm! That makes my mouth water just looking at it. I'll have to try it. I don't think my kids have ever even tried carrot cake.

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