Carrot-Pineapple Cake

Happy Memorial Day! I hope you’re enjoying your holiday weekend, I know I am. I am so thankful for all the wonderful military men and women who protect us and serve our country. To celebrate, I want to share one of my favorite cake recipes with you. This is a family recipe, passed to me from my mother-in-law, and it’s a definite keeper.

I love Carrot Cake, and this is a really good one…PLUS it’s super easy to make. No messy shredding of carrots here. Just a few jars of pureed baby food.

Yep, you heard me right. Baby food. This recipe uses pureed carrots to add that familiar carrot cake taste, and a can of crushed pineapple makes it super moist. This is definitely not a dessert for those watching their waste-line, but you could easily reduce the oil and sugar without affecting the taste and consistency too much.

Carrot-Pineapple Cake carrot-cake-2-square-marked-for-web

Serves: 8-1-0    Printable Recipe

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 ½ cups oil (your choice)

4 eggs

2 jars of carrot baby food 6 oz. size

1 can crushed pineapple 8 oz. size (drained)

In a large bowl combine the dry ingredients. In a medium bowl, whisk the oil, eggs, pureed carrots and drained pineapple until thoroughly mixed. Add the wet ingredients to the dry ingredients and stir just until combined. Pour batter into an ungreased 9x12 baking dish (or similar size).

Bake at 350 F for approximately 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely, then add frosting.


1 package cream cheese 8 oz. size – softened to room temperature
½ cups butter, softened
1 teaspoon vanilla
3 ¾ cups powdered sugar

In the bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth. Slowly add the powdered sugar and beat until combined. Now it’s ready to add to your cake!


Just in case you ever wondered what happens to the sugary goodness around my house. There is usually a certain person with sticky fingers, hovering impatiently, waiting to do this....

and this.....


Tara said...

Your site is gorgeous, I always like coming over here. Thanks for the friendship on Foodbuzz, cheers Tara.

Tara said...

Your site is gorgeous, I always like coming over here. Thanks for the friendship on Foodbuzz. Cheers, Tara.

Unknown said...

Hi Tara! Aw, thanks so much! Thank you for the request, sorry if it took me a while to see it. Sometimes I get so busy I forget to check my requests. :) I really appreciate you stopping by!

e Butler said...

ok i'll try this again. I can't wait to try this recipe. I must go and get a few of the things i don't have. I also am going to make them in cupcakes. This way i can freeze for later, but not before i try a few. Thanks !!!

Unknown said...

HI Ms Butler! I bet these would make great cupcakes, great idea. :)

Katrina @ Warm Vanilla Sugar said...

This sounds sooo yummy!

Unknown said...

Thanks Katrina!

Pencil Kitchen said...

I have a secret. My sister likes baby food. This should be a seller ;p Family recipes are always the best

Curious Country Cook said...

Baby food is my aunt's secret to her carrot cake too. I kinda thought most people stopped using it because everyone I told said that was weird, but it tastes great. I'm gonna give this recipe a try since carrot cake is one of my favorite!

Carolyn Jung said...

Great trick. I use that, too. There's a recipe for homemade rolls that I make that calls for a little bit of pureed butternut squash. Rather than buy a whole squash, I just reach for a jar of baby food instead. Works like a charm.

Chung-Ah | Damn Delicious said...

I'm a huge carrot cake fan too so this recipe is just screaming my name. And I bet that addition of pineapple gives it such a tropical flavor. Will have to make this soon!

Julia @The Roasted Root said...

Family recipes of classic treats are tons of fun. I love carrot cake and thankfully my family does too - great timing because we have a lot of June birthdays in my family! Will bake this as a bday cake and report back! Awesome post!

LizB said...

I'd like to make this cake for Christmas, but I'm concerned about the amount of oil. Also, the 2 cups flour does not seem to be enough to offset all the wet ingredients. Also, the baby food carrots are only in 4-oz jars, not 6-oz.

Could you please reassure me that this will come out OK??

Jorabi said...

LizB, yes, it's all correct. It is not too wet, the batter is perfect consistency. The baby food jars I could find were 4-oz too, so I used 3 of them to make 12-oz.

Yesterday I made this for the third time and for some reason it tasted very oily. I used a bottle of oil that says Vegetable Oil, 100% Canola. Is that the wrong kind to use?

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