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14-Karat Cake with Cream Cheese Frosting

An easy carrot cake recipe that uses pineapple.
Course Dessert
Cuisine American
Keyword cake, easter
Prep Time 25 minutes
Cook Time 40 minutes
Servings 16
Calories 531kcal
Author Mary Lee Brickman


Carrot Cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1.5 cups canola oil
  • 4 large eggs
  • 2 cups grated carrots
  • 8.5 ounce canned crushed pineapple
  • 0.5 cup chopped nuts

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 0.5 cup butter softened
  • 0.5 pound powdered sugar or to taste
  • 1 teaspoon vanilla or pineapple juice


The Cake

  • Sift the flour, baking powder, baking soda, salt, and cinnamon together.
  • Add the sugar, oil, and eggs.  Mix well.
  • Add the carrots, drained pineapple, and nuts.
  • Pour the batter into 3 greased and floured 9-inch cake pans or a 9″x13″ cake pan.
  • Bake at 350F for 35-40 minutes.
  • Let the cake cool completely.
  • Frost the cake with the cream cheese frosting. Use only half of the frosting recipe if you’re making this cake in the loaf pans.

Cream Cheese Frosting

  • Mix together the butter and cream cheese. 
  • Whip in the powdered sugar and vanilla. 
  • Use for topping the cake.