Print

Pineapple Carrot Cream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of our Pineapple Carrot Cream Cake, a perfect blend of sweet and tangy with moist texture from crushed pineapple and grated carrots, topped with rich cream cheese frosting.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
  3. Add the grated carrots and drained crushed pineapple to the wet mixture, stirring until fully incorporated.
  4. In another bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
  5. If using, fold in the chopped walnuts.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. While the cakes are baking, prepare the frosting by beating the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar and mix until fluffy. Stir in remaining vanilla extract and optional pineapple juice.
  10. Once baked, let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Spread frosting on top of one layer, place the second layer on top, and frost the top and sides as desired.

Notes

For optimal flavor, let the cake sit for a few hours before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://daytasty.com/pineapple-carrot-cream-cake/