Great recipes: Super Moist Carrot Pineapple Cake

01 Feb 2015

By Amy Poore

Here's a dessert option that's sure to please, and best of all? It's easy. What spring gathering would be complete without carrot cake? This  super moist carrot pineapple cake is a new twist on an old favorite. It’s packed with flavor and yes, I use baby food to make it so moist (it absolutely works).

Bon appétit!



  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1¼ cups vegetable oil
  • 4 eggs
  • 2 jars (6 oz each) carrot baby food
  • 1 can (8 oz) crushed pineapple, drained
  • ¾ cup chopped walnuts


  • 1 block cream cheese (8 oz.), softened
  • ½ butter, softened
  • 1 teaspoon vanilla extract
  • 1 box (1 lb) confectioners’ sugar
  • Chopped walnuts (optional)

In a large bowl, stir to combine the dry ingredients.

Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.

Stir in pineapple and nuts.

Pour into a greased and floured 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire racks to cool completely.


For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until the mixture reaches spreading consistency.

Remove the cake from the pan, frost top and sides. Garnish with nuts if desired.

Store in the refrigerator.


Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at

Photo: Amy Poore

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!


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