Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

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"This delicious carrot cake with pineapple, coconut and walnuts is topped with a peanutty cream cheese frosting and a pretty peanut butter design."
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35 m servings 589 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
  2. Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple. Add flour mixture and stir until combined. Spread evenly in prepared pan.
  3. Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
  4. Stir frosting and peanut butter until combined. Spread on cooled cake. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.


  • Peanutty Pineapple Carrot Cupcakes:
  • Line 24 muffin cups with paper baking cups. Divide batter evenly between cups, about 3/4 full. Bake 20 to 22 minutes. Let cool 2 minutes. Remove from pan. Cool completely. Frost as above. Decorate each cupcake with peanut butter swirl.


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Cake is nice and fluffy, frosting is addictive. I do miss a little more spiciness and more density. Cake is not dry, but just very light and soft. It just was not what I typically expect in car...

this was my first try ever at carrot cake and it was PHENOMENAL. both my family and my boyfriend's family absolutely raved over it. the frosting and drizzle topped if off quite nicely. also, bas...

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