Go Back
–+ servings
Pineapple Carrot Cream Cake

Pineapple Carrot Cream Cake: A Tropical Sweet Escape

Experience a delightful journey with this Pineapple Carrot Cream Cake, a perfect blend of sweet pineapple and spiced carrots that you'll want to make for every occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use gluten-free flour to cater to dietary needs.
  • 1.5 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Salt
  • 0.75 cup Granulated Sugar
  • 0.75 cup Brown Sugar
  • 3 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 cup Vegetable Oil Substitute half with unsweetened applesauce for less fat.
  • 1 teaspoon Vanilla Extract
  • 2 cups Grated Carrots Use freshly grated carrots for best results.
  • 1 cup Crushed Pineapple Drain well to prevent a soggy cake.
  • 0.5 cup Chopped Walnuts Optional, can be omitted for a nut-free cake.
For the Frosting
  • 8 oz Cream Cheese Softened.
  • 0.5 cup Unsalted Butter Softened.
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract For frosting.
  • 1 tablespoon Pineapple Juice Optional, for enhancing flavor.

Equipment

  • round cake pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour two round cake pans or line them with parchment paper.
  2. In a large mixing bowl, combine ¾ cup granulated sugar, ¾ cup brown sugar, 3 large eggs, 1 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth.
  3. Fold in 2 cups of grated carrots and 1 cup of drained crushed pineapple into the wet mixture.
  4. In another bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Gradually add to wet ingredients.
  5. If using, fold in ½ cup of chopped walnuts. Transfer the batter into prepared pans.
  6. Bake for 30-35 minutes until a toothpick comes out clean. Cool in the pans.
  7. Beat together 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar.
  8. Stir in 1 teaspoon vanilla extract and 1 tablespoon optional pineapple juice.
  9. Once cooled, remove cakes from pans and frost between layers and on top.
  10. Garnish with nuts or pineapple slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 3500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Use freshly grated carrots and well-drained pineapple to prevent a soggy cake.

Tried this recipe?

Let us know how it was!