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Ina Garten Pineapple Carrot Cake – Moist, Flavorful, and Frosted to Perfection

Ina Garten Pineapple Carrot Cake recipe
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This cake is a twist on the classic carrot cake, made even more moist and flavorful with the addition of crushed pineapple. The cake includes grated carrots, walnuts, cinnamon, and a touch of vanilla—all brought together in a simple batter that bakes into a rich, golden-brown dessert. It’s usually finished with a luscious cream cheese frosting and sometimes garnished with more nuts or coconut.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg (optional)

  • 1 teaspoon kosher salt

  • 1½ cups granulated sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • 2 cups grated carrots (packed)

  • 1 cup crushed pineapple (drained)

  • ¾ cup chopped walnuts (plus more for topping, optional)

  • ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature

  • 4 tablespoons unsalted butter, room temperature

  • 1 teaspoon pure vanilla extract

  • 3–3½ cups powdered sugar

  • 1 tablespoon milk or cream (if needed for thinning)

  • Pinch of salt

Instructions

Step 1: Preheat the oven and prep pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line bottoms with parchment paper for easier release.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

Step 3: Combine wet ingredients

In a large mixing bowl, beat sugar, oil, eggs, and vanilla until light and combined. You can use a stand mixer or hand mixer.

Step 4: Add carrots and pineapple

Fold in the grated carrots and crushed pineapple. Stir in chopped walnuts and coconut if using.

Step 5: Add dry ingredients

Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.

Step 6: Bake the cake

Pour the batter evenly into prepared pans. Bake for 35–40 minutes for round pans or 45–50 minutes for a 9×13 pan, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the cream cheese frosting

In a bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until fluffy. If needed, add a tablespoon of milk or cream to thin the frosting.

Step 8: Frost and decorate

Spread the frosting over the cooled cake. If using layers, frost between the layers and over the top and sides. Garnish with extra chopped walnuts or shredded coconut, if desired.

Find it online: https://inagartencooks.com/ina-garten-pineapple-carrot-cake/