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Pineapple Carrot Cream Cake

Moist Pineapple Carrot Cream Cake: A Tropical Treat You’ll Love

This Moist Pineapple Carrot Cream Cake is a delightful dessert combining sweet carrots and zesty pineapple, making it a must-try for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitution: Gluten-free flour blend for a gluten-free option.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Adds moisture and a slight caramel flavor.
  • 3 large eggs Use aquafaba (from chickpeas) for a vegan alternative.
  • 1 cup vegetable oil Can substitute with melted coconut oil for a tropical touch.
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots Use freshly grated for best results.
  • 1 cup crushed pineapple, drained Canned pineapple works; be sure to drain thoroughly.
  • 1/2 cup chopped walnuts (optional) Omit for a nut-free version.
For the Cream Cheese Frosting
  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons pineapple juice (optional, for frosting) Adds additional tropical flavor.

Equipment

  • 9-inch cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Measuring Spoons
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing them with butter or cooking spray, then dusting them with flour.
  2. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. Gently stir in the grated carrots and drained crushed pineapple.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt, then gradually add to the wet mixture.
  5. If using, fold in the chopped walnuts.
  6. Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes.
  7. Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. In a medium bowl, beat together the cream cheese and unsalted butter until smooth, then gradually mix in the powdered sugar.
  9. Stir in the vanilla extract and optional pineapple juice.
  10. Place one cooled cake layer on a serving plate, frost the top, add the second layer, then frost the top and sides of the cake.
  11. Garnish with walnuts or pineapple slices, if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Use freshly grated carrots and well-drained crushed pineapple for best results. Let cake layers cool completely before frosting to prevent melting.

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