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Pineapple Carrot Cream Cake

Pineapple Carrot Cream Cake That's Moist and Irresistible

Delight in this Pineapple Carrot Cream Cake, a moist and tropical dessert with a rich cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon Can substitute with nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar Reduce for less sweetness if desired
  • 1/2 cup brown sugar
  • 3 large eggs Can substitute with flax egg for vegan option
  • 1 cup vegetable oil Can replace with unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 cups grated carrots Use fresh, finely grated carrots
  • 1 cup crushed pineapple Ensure well-drained
  • 1/2 cup chopped walnuts Optional for nut-free variant
For the Frosting
  • 8 oz cream cheese Softened
  • 1/2 cup unsalted butter Softened
  • 3 cups powdered sugar Adjust to preference
  • 2 tbsp pineapple juice Optional for extra flavor

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Hand Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large mixing bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla. Beat until smooth.
  4. Fold in grated carrots and drained crushed pineapple into the wet mixture.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. If using walnuts, fold them into the batter.
  7. Pour the batter evenly into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat together cream cheese and butter until smooth, then gradually add powdered sugar.
  10. Stir in vanilla extract and optional pineapple juice into the frosting.
  11. Assemble the cake by frosting between layers and the top and sides of the cake.
  12. Garnish as desired and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This recipe is adjustable for various dietary preferences, including nut-free and gluten-free variations.

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