Upside Down Pineapple Carrot Cake

Tell me, what are your Easter food traditions?  Are you breaking out the ham?  The lamb?  Does your table groan with the feast, or do you keep it simple and light?  I'm still working out our traditions. (I know, we've only been married 5 years.  I'm on top of it.)...

Tell me, what are your Easter food traditions?  Are you breaking out the ham?  The lamb?  Does your table groan with the feast, or do you keep it simple and light?  I’m still working out our traditions. (I know, we’ve only been married 5 years.  I’m on top of it.)  So throw your best ones at me, and make them good.

I think I’ve found at least one Easter menu item that will be sticking around.  And that would be this carrot cake. 

I don’t really understand why carrot cake is so synonymous with Easter.  Maybe the last of the winter veggies are being shredded and thrown into cake as we say good riddance to winter? 

I dunno, but I kinda took it to the next level for you. There’s a little bit of the vintage vibe thrown in with the upside down pineapple twist.  And I mean, who doesn’t need a vintage vibe cake to go with their vintage vibe Easter bonnet? I mean, don’t you wear a magnificent, bedecked crown to Easter service? 

I think we should start a campaign to bring back Easter hats.  Big, and floral, and extravagant.  That’s another tradition I could definitely get behind. 

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Pineapple Upside Down Carrot Cake
  • 1 cup white sugar
  • 1/2 cup butter, browned
  • 3 Tbsp. canola oil
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups carrots, finely shredded
  • 3 rings & 1/2 cup pineapple, fresh or canned
  • 4 oz. cream cheese at room temperature
  • 4 Tbsp. unsalted butter at room temperature
  • 1 cup powdered sugar
  • 3-4 Tbsp. milk
Preheat the oven to 350° and grease a loaf pan very well.Prep all of your elements– shred the carrots, and if using a fresh pineapple (which I recommend), cut three 1/2″ inch slices, then using a small cookie cutter, cut out the centers. Use a 2 1/2-3″ round to trim off the edges. Lay them in the bottom of the greased loaf pan, bending/cutting them to fit in the bottom and go up the ends of the pan.To make the cake, melt butter in a pan over medium-low heat, swirling occasionally. As it melts, it will begin to bubble and foam. Once the foaming has calmed down and begun to turn slightly brown, remove it from the heat and pour into a medium mixing bowl. Allow it to cool, then add in the canola oil, sugar, and eggs. Beat with an electric hand mixer until the mixture has become lighter and fluffy, about 2-3 minutes. Stir in the vanilla.In a separate bowl, sift together the flour, cinnamon, ginger, baking soda, and salt. Dump it into the wet ingredients, then mix them together until well combined.Add the shredded carrots and chopped pineapple to the batter, then fold in with a rubber spatula until completely combined. Carefully pour the batter over the pineapple rings in the loaf pan.Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the top and sides are a deep brown. Remove from the oven, and allow to cool in the pan for 30 minutes before carefully turning it out onto a cooling rack. If you turn it out when the cake is too warm, the pineapple rings will sink into it (that’s the voice of experience speaking).While the cake is baking, prepare the cream cheese icing by beating together the butter and cream cheese, then gradually mix in the powdered sugar until it’s all combined. Add the milk a tablespoon at a time until you like the consistency of the frosting. Once the cake has cooled completely, spread or drizzle the icing over it. I chose a drizzle so that the pineapple rings were still visible, but you do you!Cut into slices and serve.

Prep time: Cook time: Total time: Yield: 8-10 Slices

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