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Pineapple Carrot Cream Cake

Moist Pineapple Carrot Cream Cake That’s a Tropical Dream

Pineapple Carrot Cream Cake is a moist, tropical dessert bursting with sweetness and spices, perfect for any celebration.
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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: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking soda no substitutions needed
  • 1 teaspoon baking powder essential for rise
  • 1 teaspoon cinnamon nutmeg can be used for a different twist
  • ½ teaspoon salt crucial for balance
  • 1 cup granulated sugar using honey can offer a natural sweetness
  • ½ cup brown sugar no alternatives required
  • 3 large eggs replace with flax eggs for a vegan version
  • ½ cup vegetable oil consider replacing half with unsweetened applesauce
  • 2 teaspoons vanilla extract always use pure vanilla for the best taste
  • 2 cups grated carrots always use freshly grated for optimal results
  • 1 cup crushed pineapple canned is fine if well-drained
  • ½ cup chopped walnuts omit for a nut-free cake
For the Frosting
  • 8 ounces cream cheese full-fat is recommended for the best results
  • ½ cup unsalted butter ensure it’s softened to room temperature
  • 3-4 cups powdered sugar adjust quantity for desired consistency
  • 1 teaspoon vanilla extract match quality to the cake's for a harmonious taste
  • optional pineapple juice omit for a subtler taste

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • Cake Pans
  • Wire rack

Method
 

Step-by-Step Instructions for Pineapple Carrot Cream Cake
  1. Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Fold in grated carrots and crushed pineapple, then gently add the dry ingredients.
  5. Divide the batter between the prepared cake pans and bake for 30-35 minutes.
  6. Let the cakes cool in pans for 10 minutes then transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
  8. Once cooled, layer the cake and frost the top and sides evenly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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