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