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Pineapple Carrot Cream Cake

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A moist and flavorful cake combining grated carrots and crushed pineapple, topped with a rich cream cheese frosting, perfect for any occasion.

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 (for frosting)
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 1 teaspoon of vanilla extract until smooth.
  3. Stir in the grated carrots and crushed pineapple into the wet mixture.
  4. In another bowl, mix together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. If desired, fold in the chopped walnuts.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  8. For the frosting, beat together the cream cheese and butter until smooth, then add the powdered sugar gradually. Stir in the vanilla extract and optional pineapple juice.
  9. Once cooled, frost the cakes between layers and on top.

Notes

For an extra moist cake, consider using fresh pineapple. Store leftovers in an airtight container in the refrigerator for up to 5 days. Can freeze without frosting for up to 3 months.

Nutrition

Keywords: cake, dessert, pineapple, carrot, cream cheese

Find it online: https://easydessertideas.com/pineapple-carrot-cream-cake/