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Pineapple Carrot Cream Cake

Tropical Pineapple Carrot Cream Cake for Fresh Flavor Bliss

This Pineapple Carrot Cream Cake combines tropical flavors for a moist and delightful dessert that's perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Hawaiian
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Tip: Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar Adds moisture and a hint of caramel flavor.
  • 3 large Eggs Ensure they are at room temperature for better integration.
  • 1 cup Vegetable oil Substitute with unsweetened applesauce for a lighter version.
  • 1 teaspoon Vanilla extract
  • 2 cups Grated carrots
  • 1 cup Crushed pineapple Make sure it is well-drained to prevent a wet cake.
  • 1/2 cup Chopped walnuts (optional) Can be omitted for nut-free version.
For the Cream Cheese Frosting
  • 8 ounces Cream cheese Base for the frosting, providing creaminess and tang.
  • 1/2 cup Unsalted butter Adds richness to the frosting.
  • 4 cups Powdered sugar Sweetens and thickens the frosting.
  • 2 tablespoons Pineapple juice (optional) Enhances frosting flavor.

Equipment

  • Mixing bowls
  • Whisk
  • Cake Pans
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
  3. Fold in the grated carrots and crushed pineapple, ensuring the pineapple is well-drained.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually add to the wet ingredients.
  5. If using walnuts, fold them into the batter, then divide the batter between the prepared cake pans.
  6. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  7. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat together cream cheese and unsalted butter until smooth, then gradually add powdered sugar. Stir in vanilla extract and optional pineapple juice.
  9. Once cakes are cool, frost one layer, place the second on top, then frost the whole cake as desired.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Be sure to follow tips for moisture control and gentle mixing to ensure the best results.

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