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Pineapple Carrot Cake with Butter Rum Frosting

By Edited Nov 13, 2013 2 10

Pineapple Carrot Cake


Pineapple carrot cake

Easy to make homemade cake. The carrots and pineapple keep this awesome cake moist. The rum icing tops it all off.

Ingredients for cake;

2-cups all-purpose flour
1/2-teaspoons baking soda
1-teaspoon baking powder
1-teaspoon salt
2-teaspoons ground cinnamon
1-3/4-cups white granulated sugar
1-cup vegetable oil
1-teaspoon vanilla extract
1-1/2-cups finely grated carrots
1-cup flaked unsweetened coconut
1-cup chopped pecans
1-(8 ounce) can crushed pineapple, drained

Ingredients for butter rum frosting;

1-(8 ounce) package cream cheese
1/4-cup butter, softened
2-cups confectioners sugar
1-teaspoon rum extract
a few tablespoons finely ground pecans (optional)

Preheat oven to 350°F.
Step 1...Let butter and cream cheese for the icing warm up to room temperature, while you're making the cake.

Step 2...Wash, peel, and grate the carrots.

Grate carrots

Step 3...Sift together the 2-cups flour, 1/2 teaspoon baking soda, 1-teaspoon baking powder and salt. Stir in the 2 teaspoons cinnamon.

Step 4...Beat the 3-eggs, add the 1-3/4 cups sugar. Add the flour mixture to the egg mixture gradually. Stir in the 1-cup oil and 1-teaspoon vanilla extract. Using an electric mixer set at medium speed, beat for 1 minute.

Beat the eggs

Step 5...Using a large spoon stir in the grated 1-1/2-cups carrots, 1-cup coconut, 8 ounces crushed pineapple and finally the 1-cup chopped pecans. Mix well and pour into a buttered and floured 9x13 inch pan.

Cake in baking pan

Bake about 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan.

To make the frosting, beat the room temperature cream cheese with butter and the 1-teaspoon rum extract; when completely mixed, beat in the confectioners sugar until the frosting is easy to spread. Frost cake while still slightly warm. Sprinkle top with ground pecans.


The toothpick test doesn't really work well with this cake. It needs to be slightly moist in the center. To check  for doneness, lightly press the center with your finger tips, it will spring back. Also, it will shrink a bit away from the sides of the cake pan.



Feb 27, 2012 1:46pm
Carrot cake with cream cheese frosting is my all time favorite cake. The addition of rum sounds really interesting. I'll have to try your version! Thanks for adding the tip about not using a toothpick.
Feb 27, 2012 2:58pm
Thanks for stopping by.
Feb 28, 2012 1:47am
Oh this sounds real yummy love moist cakes. Some of the ones I make are a bit dry so I usually like making boiled fruit cakes.
Mar 1, 2012 3:17pm
It is yummy, a very moist cake. Over baking at too high a temp will cause dryness. Bake this one just until it starts to pull away from the sides of the pan.
Feb 28, 2012 1:33pm
Sounds divine. I am not eating anything with wheat in it right now but will try this recipe at a later date or adapt it with a gluten-free flour. I love carrot cake. It's one of my favorite cakes to eat.
Mar 1, 2012 3:18pm
Thanks EGreen. I love carrot cake too.
Mar 1, 2012 3:36pm
Looks beautiful, I have not tried Pineapple with the Carrot Cake mix but it seems like a match made in heaven. Nice frosting too! It gets a thumbs up from me.
Mar 2, 2012 9:04am
Thanks Tom
Mar 1, 2012 11:02pm
What a great sounding recipe for pineapple carrot cake. And, I can wait to try your frosting recipe with the rum flavoring. What a great combination of flavors. Thanks for sharing this recipe!
Mar 2, 2012 9:04am
Thank you girl.
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