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Pineapple Carrot Cream Cake Recipe

Pineapple Carrot Cream Cake Recipe
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★★★★★

4.9 from 5 reviews

A moist and flavorful Pineapple Carrot Cream Cake featuring a perfect blend of grated carrots, crushed pineapple, and warm cinnamon spices, topped with a luscious cream cheese frosting infused with vanilla and optional pineapple juice for extra dimension. This delightful cake is perfect for celebrations or a special dessert treat.

Ingredients

Scale

For the Cake:

  • 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)

For the Cream Cheese Frosting:

  • 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

  1. Preheat & Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.
  3. Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined. Then, fold in the grated carrots and drained crushed pineapple until evenly distributed.
  4. Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. If desired, fold in the chopped walnuts for added texture. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes onto a wire rack to cool completely before applying the frosting.
  6. Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and pineapple juice (if using) to enhance the flavor.
  7. Assemble & Frost the Cake: Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the top and sides evenly. Garnish with chopped walnuts or pineapple slices for a decorative touch.

Notes

  • Ensure the crushed pineapple is well drained to prevent the cake batter from becoming too wet.
  • Use freshly grated carrots for best texture and moisture.
  • For a nut-free version, omit the walnuts entirely.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • Pineapple juice in the frosting is optional but adds a nice tropical flavor.
  • Store the cake covered in the refrigerator and bring to room temperature before serving.

Nutrition

Keywords: pineapple carrot cake, cream cheese frosting, moist carrot cake, pineapple dessert, walnut carrot cake

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