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Pineapple Carrot Cream Cake

Moist Pineapple Carrot Cream Cake to Brighten Your Day

Experience the delightful flavors of Pineapple Carrot Cream Cake, a beginner-friendly dessert that combines tropical sweetness and moistness.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a gluten-free flour blend for a gluten-free variant.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon Adjust according to taste for a spicier kick.
  • 1/2 tsp salt
  • 1 cup granulated sugar Can substitute with a sugar alternative if needed.
  • 1/2 cup brown sugar Adds moisture and a subtle molasses flavor.
  • 3 eggs Use flax eggs for a vegan option.
  • 1/2 cup vegetable oil Can substitute half with unsweetened applesauce for a lighter variant.
  • 1 tsp vanilla extract For a twist, use almond extract instead.
  • 2 cups grated carrots Freshly grated is recommended over pre-shredded.
  • 1 cup crushed pineapple (drained) Canned pineapple works, provided it’s well-drained.
  • 1/2 cup chopped walnuts (optional) Omit for a nut-free option.
For the Cream Cheese Frosting
  • 8 oz cream cheese Creates a tangy and creamy topping.
  • 1/2 cup unsalted butter Adds richness to the frosting.
  • 3 cups powdered sugar Adjust based on sweetness preference.
  • 2 tbsp pineapple juice (optional) Enhances the frosting's flavor.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • spatula
  • Mixing spoon
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Gradually fold the dry mixture into the wet mixture until just combined, then incorporate the grated carrots and well-drained pineapple.
  5. Divide the batter between prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
  6. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
  7. Beat the cream cheese and unsalted butter together until smooth, then gradually add powdered sugar and optional pineapple juice.
  8. Frost the cooled cake layers generously with the prepared frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 270mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Use freshly grated carrots for best results and ensure the crushed pineapple is well-drained.

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