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–+ servings
Pineapple Carrot Cream Cake

Irresistibly Moist Pineapple Carrot Cream Cake Recipe

This Pineapple Carrot Cream Cake is a tropical delight that combines tender carrots with sweet pineapple and a tangy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Feel free to substitute with gluten-free flour for a gluten-free delight.
  • 1.5 teaspoons baking soda Helps the cake rise perfectly; no substitutions recommended.
  • 1 teaspoon baking powder Aids in leavening.
  • 1 teaspoon cinnamon Adds warmth and spice; nutmeg can be a substitute.
  • 0.5 teaspoon salt Essential for enhancing flavor.
  • 0.75 cup granulated sugar Substitute with coconut sugar for a healthier touch.
  • 0.75 cup brown sugar Adds depth of flavor.
  • 3 large eggs Substitute flax eggs for a vegan option.
  • 1 cup vegetable oil Opt for applesauce for a lighter version.
  • 1 teaspoon vanilla extract A flavor enhancer.
  • 2 cups grated carrots Freshly grated is recommended.
  • 1 cup crushed pineapple, drained Ensure it's well-drained for ideal consistency.
  • 0.5 cup chopped walnuts (optional) Omit for a nut-free option.
For the Frosting
  • 8 oz cream cheese, softened Let it soften at room temperature.
  • 0.5 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
  • 2 cups powdered sugar Sift before measuring.
  • 1 teaspoon vanilla extract No substitute necessary.
  • 1 tablespoon pineapple juice (optional) Omit if you prefer a plain frosting.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and grease and flour 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 bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Fold in grated carrots and crushed pineapple until evenly combined.
  5. Gradually add the dry mixture to the wet mixture, folding until just combined.
  6. If desired, fold in chopped walnuts.
  7. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  8. While cooling, prepare the frosting by beating cream cheese and butter until creamy.
  9. Gradually mix in powdered sugar until well combined and smooth.
  10. Stir in vanilla extract and optional pineapple juice.
  11. Once the cakes are cool, layer one on a serving plate, frost between layers, and frost the top and sides of the cake.
  12. Garnish with additional walnuts or decorative pineapple slices if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. For best results, avoid overmixing the batter.

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