Description
If you’re craving a moist and flavorful dessert with a tropical twist, look no further than this Pineapple Carrot Cream Cake. This delightful cake combines the sweetness of crushed pineapple and the earthiness of grated carrots, resulting in a treat that’s perfect for any occasion. Topped with creamy cream cheese frosting and optional crunchy walnuts, it’s sure to become a family favorite for birthdays, gatherings, or simply as an indulgent home-baked delight. With easy-to-follow steps, even novice bakers can whip up this irresistible cake in no time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
Instructions
- Preheat your oven according to your baking guidelines.
- In a large bowl, whisk together sugars, eggs, oil, and vanilla until smooth. Stir in carrots and crushed pineapple.
- Gradually mix dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Divide batter between prepared cake pans and bake for 30–35 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and butter until smooth; add powdered sugar gradually until fluffy.
- Assemble cooled layers with frosting between them, then frost the top and sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg