Description
Indulge in the tropical flavors of this Pineapple Carrot Cream Cake, a moist and delicious dessert that combines the sweetness of pineapple with the earthiness of carrots, topped with a creamy and decadent cream cheese frosting.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
For the cream frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (as needed for consistency)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, oil, and vanilla until smooth. Stir in carrots, pineapple, and nuts if using.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth. Add milk as needed for desired spreading consistency.
- Frost cooled cake and refrigerate until ready to serve.
Notes
- For an extra tropical touch, sprinkle toasted coconut over the frosted cake.
- This cake tastes even better the next day after the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
