It will be a different kind of Easter this year. Social Distancing will give us all a new perspective on family. If your group will be small Carrot Walnut Pineapple Cake is the perfect Easter dessert.
Perfect for anytime you have a hankering for carrot cake. 
Moist with carrots, pineapple, and walnuts in every bite, this may be your new go-to snack cake.
As we approached Easter, I thought a carrot cake would be lovely. I just didn’t want a big’o cake. We have been eating way too many sweets, cause I been baking too much!!
But a small snack cake would work. Just a few pieces to take care of the sweet tooth. I chose this cake as I had an overabundance of carrots and pineapple. I had a few walnuts also.
Funny how in times like this….oh wait, we have never had times like this before. Anyway, we all have been trying to fill our time productively. For me, one thing was to clean out and rearrange my freezer. Let me just say I have plenty of nuts!! I’m not sure where they all came from? Did they reproduce in the freezer??
Well, they are all neatly arranged in these awesome reusable bags I got from Amazon. I will be doing a post about them and some other storage container I recently purchased soon.
Tim and I have also been either picking up groceries from Wal Mart or having them delivered through Instacart. Even after this is all over, I think I will utilize both of these services, they are fantastic!
A couple of things: if you allow replacements, you may get a larger size (carrots), and even though I have had excellent luck with the produce, some of it needs to be eaten quickly (pineapple).
Carrot Walnut Pineapple Cake was born of all these things. Simple and easy with ingredients you already have on hand. This cake comes together quickly, without a lot of fuss.
You can easily swap canned pineapple for the fresh and whatever kind of nuts your family enjoys. If someone has an allergy to nuts, leave them out, and it will still taste great.
Because everything tastes great with cream cheese frosting! Super simple and can be made while the cake cools.
I did fancy mine up with some extra walnut around the edge. I also made some silly little carrots from candy melts I had ( another cleaning find), but the cake will be fantastic without them.
For your Easter dinner, however, that may look this year, or if you just really love carrot cake try our Carrot Walnut Pineapple Cake!
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Carrot Walnut Pineapple Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Cake
2 large eggs
3/4 cup canola oil
1 cup brown sugar
3/4 teaspoon vanilla paste
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 1/2 cups all-purpose flour
1 cup grated carrots
1/2 cup chopped fresh pineapple
1/2 cup chopped walnuts
Frosting
3 ounces cream cheese softened
6 ounces powdered sugar
1 teaspoon vanilla paste
2 tablespoons butter
1 teaspoon milk
Instructions
Preheat the oven to 350 degrees.
In a medium bowl, combine eggs, oil, sugar, and vanilla mixing well.
Add baking powder, baking soda, cinnamon, and salt. Mix until combined.
Stir in the flour until fully incorporated in.
Fold in the carrots, pineapple, and walnuts.
Spray an 8×8 baking pan with non-stick cooking spray. Spread the batter in the prepared pan.
Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
While the cake cools, prepare the cream cheese frosting. In a small bowl, combine all frosting ingredients and using an electric hand mixer mix until smooth and creamy.
Frost cake with cream cheese frosting. Garnish with chopped walnuts if desired.
Keywords: carrot, pineapple, walnuts, cream cheese, cake, bake, snack cake
