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Pineapple Carrot Cream Cake

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A delightful dessert that combines the sweetness of crushed pineapple and the earthiness of grated carrots, topped with a rich, creamy frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. Stir in the grated carrots and drained crushed pineapple.
  4. In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this into the wet mixture until just combined.
  5. If using walnuts, fold them into the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. While baking, prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Stir in remaining vanilla and optional pineapple juice.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  10. Frost the top of one cake layer, place the other on top, and frost the sides and top. Garnish as desired.

Notes

Ensure crushed pineapple is well-drained to prevent the cake from becoming too wet. Store in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: Pineapple, Carrot, Cake, Dessert, Baking

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