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Pineapple-Carrot Cake

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  • Prep 35 min
  • Total 3 hr 30 min
  • Servings 15
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Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.
Updated Aug 23, 2011
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  • 3 cups powdered sugar
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 12 chocolate wafer cookies, finely crushed, if desired
  • 15 sugared carrot decorations, if desired


  • 1
    Heat oven to 350°F (325°F 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, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
  • 2
    Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
  • 3
    In large bowl, beat powdered 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, use a container of Betty Crocker® Whipped cream cheese frosting in place of the homemade frosting.
  • tip 2
    Look for the sugared carrot decorations in specialty cake-supply stores or websites.


Nutrition Facts are not available for this recipe
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