Description
This Pineapple Carrot Cream Cake is a moist and flavorful dessert combining grated carrots and crushed pineapple, enhanced with warm spices like cinnamon and nutmeg. Topped with a creamy, tangy cream cheese frosting, it offers a perfect balance of sweetness and texture, making it ideal for celebrations and everyday indulgence.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded sweetened coconut (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (as needed for consistency)
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Add carrots and pineapple: Stir the finely grated carrots and drained crushed pineapple into the wet ingredients, ensuring they are evenly distributed.
- Incorporate dry ingredients: Gently fold the dry flour mixture into the wet mixture until just combined, being careful not to overmix. If using, fold in the chopped nuts and shredded sweetened coconut.
- Fill and bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add 1-2 tablespoons of milk or cream as needed to reach a spreadable consistency.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting over it, then top with the second cake layer. Frost the top and sides evenly.
- Chill and serve: Refrigerate the frosted cake briefly to set the icing, then slice and serve for neat, clean cuts.
Notes
- This cake remains moist for several days and is perfect for making ahead of time.
- For a sheet cake variation, bake the batter in a 9×13-inch pan at 350°F (175°C) for 35–40 minutes until a toothpick comes out clean.
- Garnish with toasted coconut or chopped nuts for an extra decorative touch.
- Ensure pineapple is well-drained to avoid excess moisture affecting the cake texture.
- Use room temperature ingredients for best mixing results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 270mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
