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Pineapple Carrot Cream Cake

Moist Pineapple Carrot Cream Cake for Tropical Bliss

Indulge in the tropical flavors of Pineapple Carrot Cream Cake, a moist and delightful dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure sifting to aerate for a lighter cake.
  • 1 teaspoon Baking Soda Helps the cake rise; don't substitute with baking powder.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Ground Cinnamon Can substitute with nutmeg for a different spice profile.
  • 1/2 teaspoon Salt Essential for balancing sweetness—do not omit.
  • 2 cups Fresh Carrots Use freshly grated for best texture.
  • 1 cup Crushed Pineapple Use canned but drain well to avoid excess liquid.
  • 3 large Eggs Room temperature eggs yield better emulsion.
  • 1 cup Vegetable Oil Can use melted coconut oil for a tropical flavor.
For the Frosting
  • 8 ounces Cream Cheese Can replace with mascarpone for a different taste.
  • 2 cups Powdered Sugar Adjust quantity based on desired sweetness.

Equipment

  • Mixing bowls
  • hand mixer
  • measuring cups
  • Measuring Spoons
  • Spatula
  • 9-inch Round Cake Pans

Method
 

Step-by-Step Instructions for Pineapple Carrot Cream Cake
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or oil, then dusting with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until combined.
  3. In another bowl, combine the freshly grated carrots, drained crushed pineapple, room-temperature eggs, and vegetable oil. Mix well.
  4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Evenly pour the batter into the prepared cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Remove the cakes from the oven and allow to cool in the pans for about 10 minutes before transferring to a wire rack.
  7. In a mixing bowl, combine the chilled cream cheese and powdered sugar. Beat until smooth and creamy.
  8. Once the cakes are cooled, spread frosting on the first layer, place the second layer on top, and frost the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 1800IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Ensure to drain the crushed pineapple thoroughly before adding it to the batter to avoid excess moisture.

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