Pineapple Carrot Cake with Creamy Icing

Recipe

Dessert
Pineapple Carrot Cake with Creamy Icing

Primary Media

Slices of pineapple carrot cake

User Rating

5 out of 5 stars
Rate it:
7 ratings

Recipe Data

12
Servings
10min
Prep
1hr40min
Total

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Description

This cake bakes in one 9-inch cake pan and gets cut in half horizontally. To make it even easier, use Hy-Vee Short Cuts pre-cut pineapple chunks.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
Pineapple Carrot Cake
1 c.Hy-Vee brown sugar, packed and divided
1 pt.Hy-Vee Short Cuts pineapple chunks
1 tbsp.Hy-Vee honey
1 tbsp.dark rum
3 tsp.Hy-Vee ground cinnamon, divided
2 c.Hy-Vee all-purpose flour
2 tsp.Hy-Vee baking soda
2 tsp.Hy-Vee salt
1 tsp.Hy-Vee ground nutmeg
3 c.carrots, shredded and lightly packed
¾ c.Hy-Vee granulated sugar
¼ c.Hy-Vee vegetable oil
3Hy-Vee large eggs
Chopped walnuts, for garnish
Creamy Icing
6 tbsp.Hy-Vee salted butter, softened
¾(8-oz.) pkg. Hy-Vee plain cream cheese, softened
1 ½ c.Hy-Vee powdered sugar

Things To Grab

  • Hy-Vee nonstick cooking spray
  • 9-inch round cake pan
  • Parchment paper
  • Baking pan
  • Cutting board
  • Chef's knife
  • 2 medium bowls
  • Large bowl
  • Electric mixer
  • Off set spatula for frosting

Directions

  1. Make Cake: Spray a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; coat paper with spray. Set pan aside.

  2. Preheat oven to 375 degrees. Sprinkle 1/2 cup brown sugar in a baking pan. Arrange pineapple on top; top with honey, rum, and 1 teaspoon cinnamon. Roast 25 minutes, turning pineapple once. Cool; cut into 1/2-inch chunks, using 1 cup for cake.

  3. Combine flour, remaining 2 teaspoons cinnamon, baking soda, salt, and nutmeg in a medium mixing bowl. Beat carrots, granulated sugar, remaining 1/2 cup brown sugar, and oil together in a large mixing bowl. Beat in eggs, one at a time. Stir in flour mixture and pineapple.

  4. Pour batter into prepared pan. Bake 40 to 50 minutes, or until knife inserted near center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool completely.

  5. Make Creamy Icing: Beat butter and cream cheese together in a medium bowl until fluffy. Slowly beat in powdered sugar, beating until frosting is smooth.

  6. Cut cake horizontally into two layers and ice with Creamy Icing as desired. Cover and refrigerate for up to 3 days. Garnish with walnuts, if desired.

Nutrition facts

Servings

440 Calories per serving
1 slice

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 75mg
  • Sodium: 730mg
  • Total Carbohydrates: 68g
  • Protein: 5g

Daily Values

0%
Vitamin A 100%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 6%

Recipe Source:

Balance March 2018