Easy Pineapple Carrot Cake

Paula’s Easy Carrot Cake Recipe 🥕🍰

Overview:

Paula’s Easy Carrot Cake is the epitome of simplicity and deliciousness. With a prep time of just 20 minutes and a cook time of 40 minutes, this cake is a breeze to make, yet it tastes like it took hours of labor. Bursting with the flavors of pineapple and cinnamon, this moist and tender cake is sure to become a favorite in your dessert repertoire.

• Recipe Category: Dessert
• Keywords: Pineapple, Tropical Fruits, Fruit, Less than 60 Minutes, Oven, Easy
• Rating: ⭐⭐⭐⭐✩ (4.5/5) based on 16 reviews
• Total Time: 1 hour
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
• Yield: 1 twelve x fourteen sheet cake

Ingredients:

• 1 1/2 cups sugar
• 2 eggs
• 4 carrots, grated
• 2 cups crushed pineapple, drained
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Nutrition Facts (per serving):

• Calories: 1288.8
• Total Fat: 73.8g
  • Saturated Fat: 20.1g
• Cholesterol: 154.7mg
• Sodium: 670.1mg
• Total Carbohydrates: 150.6g
  • Fiber: 4.1g
  • Sugar: 113.4g
• Protein: 12.4g

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 12×14-inch sheet pan by spraying it with non-stick cooking spray.

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2. In a large mixing bowl, combine the sugar, eggs, grated carrots, and crushed pineapple. Stir well until all ingredients are fully incorporated.

3. Add the all-purpose flour, baking soda, salt, and cinnamon to the bowl. Mix until the dry ingredients are just combined with the wet ingredients, being careful not to overmix.

4. Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula.

5. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. While the cake is baking, prepare the icing. In a separate mixing bowl, combine the softened cream cheese, butter, powdered sugar, and vanilla extract. Mix until smooth and creamy.

7. Once the cake is finished baking, remove it from the oven and allow it to cool completely in the pan on a wire rack.

8. Once cooled, spread the icing evenly over the top of the cake.

9. Slice into squares and serve. Enjoy the moist and flavorful goodness of Paula’s Easy Carrot Cake!

Tips:

• For extra richness, consider adding chopped nuts such as pecans or walnuts to the cake batter.
• Ensure that the crushed pineapple is well-drained to prevent excess moisture in the cake.
• Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.