Pineapple-Carrot Cake

pineapple-carrot cake Dessert
Pineapple-Carrot Cake
  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 15

Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.


  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • 1/2 cup (125 mL) water
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1 tsp (5 mL) grated orange peel
  • 1 tsp (5 mL) vanilla
  • 4 eggs
  • 1/2 can (398 mL/14 FL oz) crushed pineapple, undrained
  • 2 1/2 cups (625 mL) finely shredded carrots

  • 3 cups (750 mL) icing sugar
  • 1 pkg (250 g) cream cheese, softened
  • 2 tbsp (25 mL) butter or margaine, softened
  • 1 tsp (5 mL) vanilla
  • 12 chocolate wafer cookies, finely crushed, if desired
  • 15 sugared carrot decorations, if desired


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in carrots. Pour into pan.
  • 2
    Bake 35 to 45 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 1 hour.
  • 3
    In large bowl, beat icing sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
  • 4
    Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.

  • Tip: If desired, use a tub of Betty Crocker* Whipped Cream Cheese Frosting in place of the homemade frosting.
  • Purchasing: Look for the sugared carrot decorations in specialty cake-supply stores or online sites.

No nutrition information available for this recipe

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