Buttermilk Pineapple Carrot Cake


  • 3 Sticks Of Butter @ Room Temperature
  • 3 Cups Of Sugar
  • 1 Cup Of Buttermilk
  • 6 Large Eggs @ Room Temperature
  • 2 Teaspoons Of Vanilla
  • 3 Cups Of Sifted All Purpose Flour
  • 1/8 Teaspoon Of Baking Soda
  • 1/8 Teaspoon Of Sea Salt
  • 2 Cups Of Graded Carrots
  • 1 Cup Of Crushed Pineapple Drained
  • 1 1/2 Cups Of Walnuts Chopped

Cream Cheese Custard Frosting

  • 2 8 oz Cream Cheese @ Room Temperature
  • 1 Can Of Sweetened Condensed Milk
  • 1 Teaspoon Of Vanilla
  • 1 Tablespoon Of Water
  • 2 Egg Yokes @ Room Temperature
  • 1 1/2 Cups Of Walnuts Chopped


  1. Preheat oven @ 325°
  2. Spray Bakers Joy into three 9 inch round cake pans.
  3. In a large mixing bowl cream butter, sugar one cup at a time.
  4. Add eggs one at a time, buttermilk & vanilla.
  5. Fold in flour one cup at a time, salt and baking soda
  6. Fold in carrots, pineapple walnuts.
  7. Cook for 30 minutes


  1. In a mixing bowl cream with a mixer cream cheese until smooth.
  2. In a medium sauce pot whisk sweetened condensed milk, egg yokes & vanilla.
  3. On medium to low heat cook for about 7 minutes or until thickens, don’t let it come to a boil.
  4. Mix into cream cheese until smooth.

If you liked this Buttermilk Pineapple Carrot Cake recipe, you may also like our Apple Pie Muffins recipe which we previously posted.

Our aim is to get more people excited about cooking and the vast options available to anyone with a desire to create. Cooking is about feeding the soul, combining good quality ingredients to the mouths and tummies of the people we love. This recipe was originally posted on


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