Pineapple Carrot Cake-Rum Cream Cheese Frosting

Lisa G. Sweet Pantry Gal


Love this carrot cake, It's a family from scratch recipe, But I made a few interesting twists. I really enjoy making this with the family. They can make there own carrot decorations which makes this a very rusty unique fun dessert.
Not everybody likes raisons so I told the Grandchildren that the Easter bunny stole the raisons!! ;) Also by them making there own carrot decorations they can help put on and have there own special piece.
Just a fun, yum cake!!!

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45 Min


1 lb
carrots, grated
1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
2 tsp
2 tsp
vanilla extract
1 c
dark brown sugar
1/2 c
1 1/4 c
sunflower oil
1 c
roasted chopped walnuts or almonds
1/2 c
dried pineapples


2 c
crushed roasted walnuts or almonds
orange and green frosting for carrots


Step 1 Direction Photo

1Preheat oven to 350. Line 11 by 8 rectangle baking pan with parchment paper and spray or grease it.
Grate carrots, set aside.
Sift flour, baking powder, baking soda salt & cinnamon into bowl, set aside.

Step 2 Direction Photo

2With electric mixer, beat eggs till blended. Add the vanilla,sugars, & oil, beat to incorporate. Add the dry ingredients in 3 batches, folding in well after each addition.
Add carrots, walnuts and floured pinapples & fold in thoroughly.

Step 3 Direction Photo

3Pour the batter into the prepared pan and bake until cake springs back when touched (40-45mins) Let stand for 20min, then unmold and transfer to rack.

Step 4 Direction Photo

1/2c butter softened
8oz cream cheese softened
3c confectionary sugar
1tsp vanilla extract
1tsp rum extract
Using mixer..Cream butter and cream cheese, slowly add confectionery sugar till incorporated. add extracts and continue to beat till smooth.

Frost cake and decorate with crushed nuts on sides and add carrots and or nuts to cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom