Description
A moist and flavorful Pineapple Carrot Cream Cake made with crushed pineapple, fresh carrots, and topped with rich cream cheese frosting. Perfect for any celebration or cozy gathering.
Ingredients
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2 cups all-purpose flour
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1 ½ tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp salt
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¾ cup granulated sugar
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¾ cup brown sugar
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3 large eggs
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1 cup vegetable oil
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1 tsp vanilla extract
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2 cups grated carrots
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1 cup crushed pineapple, drained
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½ cup chopped walnuts (optional)
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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1 tbsp pineapple juice (optional)
Instructions
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Preheat oven to 350°F (175°C). Prepare two 9-inch cake pans.
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In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
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In a separate bowl, mix both sugars, eggs, oil, and vanilla until smooth.
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Stir in carrots and pineapple. Gradually add dry ingredients. Fold in walnuts.
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Divide batter between pans and bake for 30–35 minutes.
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Cool in pans for 10 minutes, then on a wire rack.
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Beat cream cheese and butter until smooth. Add sugar, vanilla, and juice.
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Frost and layer the cakes. Garnish as desired.
Notes
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Use freshly grated carrots for best texture.
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Drain pineapple well to avoid excess moisture.
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Chill frosting before use for easier spreading.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American