Ina Garten Pineapple Carrot Cake Recipe
This Ina Garten Pineapple Carrot Cake Recipe is sweet, soft, and full of flavor. It has carrots, pineapple, and a creamy frosting that melts in your mouth. If you love homemade cakes, this recipe is a perfect choice.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 ½ cups vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
For Frosting:
- 8 oz cream cheese softened
- ½ cup butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
Mix dry ingredients
- In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
Mix wet ingredients
- In another bowl, beat eggs, oil, and vanilla until smooth.
Combine both
- Add the wet mixture to the dry one. Stir until just mixed.
Add carrots and pineapple
- Fold in grated carrots, pineapple, and walnuts.
Bake the cake
- Pour the batter into greased pans. Bake at 350°F (175°C) for about 35–40 minutes. Check with a toothpick—it should come out clean.
Make frosting
- Beat cream cheese, butter, vanilla, and powdered sugar until creamy.
Frost the cake
- Once the cake cools, spread frosting evenly.
Notes
- Always use fresh carrots for better flavor.
- Drain pineapple well to avoid soggy batter.
- Let the cake cool before frosting.
- You can add raisins for extra sweetness.