Description
Indulge in the delight of our Pineapple Carrot Cream Cake, a beautifully moist dessert that captures the essence of tropical sweetness. This cake is a harmonious blend of crushed pineapple and freshly grated carrots, creating a flavor profile that is both refreshing and comforting. Topped with a rich cream cheese frosting, it’s perfect for celebrations or simply as a sweet treat to brighten your day. Each slice promises to be a crowd-pleaser, making it an ideal choice for any occasion.
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
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for extra flavor)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Stir in grated carrots and crushed pineapple until well combined.
- In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- If desired, fold in chopped walnuts.
- Divide batter between prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg