Why Make This Recipe
Pineapple Carrot Cream Cake is not just any dessert; it’s a delightful blend of tropical and wholesome flavors. The combination of sweet carrots and juicy pineapple creates a moist and tender cake, while the cream cheese frosting adds the perfect creamy touch. This cake is great for birthdays, celebrations, or any day you want to treat yourself and your loved ones. It’s easy to make and sure to impress!
How to Make Pineapple Carrot Cream Cake
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (200g) crushed pineapple, drained
- ½ cup (50g) chopped walnuts (optional)
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for extra flavor)
Directions
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Add the grated carrots and crushed pineapple, stirring well to combine.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- If you are using walnuts, fold them into the batter.
- Divide the batter evenly between prepared cake pans.
- Bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.
- Once the cakes are done baking and cooled, place one cake layer on a serving plate and spread with the frosting.
- Add the second layer and frost the top and sides. You can garnish with chopped walnuts or pineapple slices for decoration.
How to Serve Pineapple Carrot Cream Cake
Serve this cake at room temperature, slicing it into generous pieces. It pairs perfectly with a cup of coffee or tea. This cake is also delightful chilled or at room temperature, making it a versatile dessert for any occasion.
How to Store Pineapple Carrot Cream Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep the cake for a longer time, you can freeze it. Wrap it tightly in plastic wrap and then foil to protect it from freezing. It can last for up to 3 months in the freezer.
Tips to Make Pineapple Carrot Cream Cake
- Make sure the cream cheese and butter are at room temperature for easier mixing.
- If you like nuts, toast the walnuts lightly before adding them for extra flavor.
- You can use fresh pineapple instead of canned if you prefer.
- Consider using a food processor to grate the carrots quickly.
Variation
You can add raisins or coconut flakes to the batter for additional flavor and texture. For a simpler cake, you may skip the frosting altogether and dust the top with powdered sugar.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour. The cake will have a denser texture but still will be delicious.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes in advance and frost them on the day you need to serve. This will save you time while still providing a fresh taste.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to check the blend for best results.
Pineapple Carrot Cream Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful blend of tropical and wholesome flavors, this moist Pineapple Carrot Cream Cake is perfect for any celebration.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (200g) crushed pineapple, drained
- ½ cup (50g) chopped walnuts (optional)
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for extra flavor)
Instructions
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Add the grated carrots and crushed pineapple, stirring well to combine.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- If using walnuts, fold them into the batter.
- Divide the batter evenly between prepared cake pans.
- Bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.
- Once the cakes are done baking and cooled, place one cake layer on a serving plate and spread with the frosting.
- Add the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices if desired.
Notes
For best results, ensure cream cheese and butter are at room temperature before mixing. You can add raisins or coconut flakes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American