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Pineapple Carrot Cream Cake : Moist & Tropical

Pineapple Carrot Cream Cake: Moist & Tropical Bliss Awaits

Experience the tropical paradise of Pineapple Carrot Cream Cake with this moist and fluffy recipe, featuring fresh carrots and crushed pineapple.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap with gluten-free flour blend for gluten-free option.
  • 1 teaspoon baking soda Make sure it's fresh.
  • 1 teaspoon baking powder Check expiration date.
  • 1 teaspoon ground cinnamon Mix in nutmeg for extra flavor.
  • a pinch salt Essential for flavor balance.
  • 1 cup granulated sugar Coconut sugar can be used as alternative.
  • 1/2 cup brown sugar Can be omitted for lighter texture.
  • 3 large eggs For vegan option, use flax eggs.
  • 1/2 cup vegetable oil Unsweetened applesauce can be used as substitute.
  • 1 teaspoon vanilla extract Use pure extract for best flavor.
  • 2 cups grated carrots Use freshly grated for optimal results.
  • 1 cup drained crushed pineapple Drain well to prevent soggy cake.
  • 1/2 cup chopped walnuts Optional for added crunch.
For the Frosting
  • 8 oz cream cheese Vegan cream cheese can be used.
  • 1/2 cup unsalted butter Margarine can replace if desired.
  • 2-3 cups powdered sugar Adjust based on sweetness preference.
  • 1 teaspoon vanilla extract Use pure extract for best results.
  • optional pineapple juice Skip if preferring simple frosting.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing with butter and dusting with flour.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt.
  3. In a separate bowl, combine 1 cup of granulated sugar, 1/2 cup of brown sugar, 3 large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract, whisking until blended.
  4. Gently fold the dry ingredients into the wet ingredients, adding them gradually. Fold in 2 cups of grated carrots and 1 cup of drained crushed pineapple.
  5. Divide the batter between the prepared pans and bake for about 30-35 minutes, or until a toothpick comes out clean.
  6. Cool the cakes in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
  7. For the frosting, beat together 8 oz. of softened cream cheese and 1/2 cup of softened unsalted butter until creamy. Gradually add 2-3 cups of powdered sugar and 1 teaspoon of vanilla extract.
  8. Place one cooled cake layer on a serving plate, frost the top, then layer the second cake and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use freshly grated carrots and drain the crushed pineapple well. Avoid overmixing the batter for a light texture. Chill the frosting for easier application.

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