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Pineapple Carrot Cream Cake : Moist & Tropical

Pineapple Carrot Cream Cake : Moist & Tropical

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Indulge in the tropical delight of Pineapple Carrot Cream Cake, a moist and flavorful dessert that effortlessly combines sweet pineapple and earthy carrots. Perfect for any occasion, this cake is not only easy to make but also versatile enough to impress your family and friends. Whether you’re celebrating a birthday or simply treating yourself to a cozy evening at home, this cake will surely bring smiles with every slice. With its creamy frosting and customizable toppings, you can create a stunning dessert that brightens any table.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) brown sugar
  • 3 large eggs
  • 1 cup (240ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (220g) grated carrots
  • 1 cup (200g) crushed pineapple, drained
  • ½ cup (50g) chopped walnuts (optional)
  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and prepare your cake pans.
  2. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
  3. Stir in grated carrots and crushed pineapple until well combined.
  4. Gradually mix in dry ingredients (flour, baking soda, baking powder, cinnamon, salt) until just combined.
  5. Fold in chopped walnuts if using.
  6. Divide batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. For the frosting, beat together cream cheese and butter; gradually add powdered sugar and vanilla (and optional pineapple juice).
  8. Once cakes are cooled, frost between layers and on top.

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