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cake stand with pineapple and carrot bundt cake
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5 from 2 votes

Carrot Cake With Pineapple

Make a light carrot cake with pineapple, raisins, cinnamon and ginger with cream cheese frosting topped with toasted coconut.
Prep Time15 minutes
Cook Time45 minutes
Additional Time15 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: American
Servings: 8 -10 Servings
Author: Barbara Bakes LLC

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoons) baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1 cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 1 can 8- to 8 ¼-ounces crushed pineapple in juice
  • cup canola oil
  • 1 tablespoon vanilla extract
  • 1 10- ounce bag shredded carrots
  • ½ cup raisins

Cream Cheese Icing

  • 2 ounces reduced-fat cream cheese at room temperature
  • ¾ cups confectioners’ sugar
  • ½ teaspoon low-fat milk
  • ¼ teaspoon vanilla extract
  • ¾ cup toasted coconut for decoration

Instructions

  • Preheat the oven to 350°F. Spray a nonstick 12-cup Bundt pan with nonstick cooking spray with flour.
  • In a mixing bowl, combine flour, soda, cinnamon, ginger, baking powder, and salt.
  • In a large bowl, with a mixer on medium speed, beat the eggs and egg whites until blended. Beat in the sugars and beat for 2 minutes. On low speed, beat in the pineapple with juice, oil, and vanilla. Add the flour mixture; beat 1 minute. Stir in carrots and raisins.
  • Pour batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. (Don't overcook.)
  • Cool in pan for 10 minutes. Invert cake onto rack; cool completely.
  • Prepare icing: In a bowl, stir cream cheese and ¼ cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake. Sprinkle toasted coconut on top of the cake while the icing is still wet.