Print

Pineapple Carrot Cream Cake : Moist & Tropical Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 96 reviews

This Pineapple Carrot Cream Cake is a moist, tropical delight blending the warm flavors of cinnamon and carrots with the sweet tanginess of pineapple. Paired with a creamy, smooth cream cheese frosting infused with a hint of pineapple juice, this cake brings a perfect balance of sweetness and spice, ideal for any celebration or a comforting dessert.

Ingredients

Units Scale

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 3/4 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
  • 1/2 cup (50g) chopped walnuts (optional)

For the Cream Cheese Frosting:

  • 8 oz (226g) cream cheese, softened
  • 1/2 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 until evenly combined. Set this mixture aside for later.
  3. Mix the Wet Ingredients: In a large 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, stirring until fully incorporated.
  4. Combine & Bake: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. If using, fold in the chopped walnuts. Divide the batter evenly between the prepared cake pans. 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 about 10 minutes. Then, turn them out onto a wire rack to cool completely before applying the frosting to avoid melting.
  6. Make the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is fluffy. Stir in the vanilla extract and pineapple juice for added flavor.
  7. Assemble & Frost the Cake: Place one cake layer on your serving plate and spread a generous amount of cream cheese frosting on top. Add the second layer and frost the top and sides of the cake evenly. Optionally, decorate with chopped walnuts or pineapple slices for an attractive finish.

Notes

  • Make sure the pineapple is well drained to avoid excess moisture in the cake batter.
  • If you prefer, you can substitute walnuts with pecans or omit nuts entirely for a nut-free cake.
  • For best results, use freshly grated carrots rather than pre-shredded, which can be damp.
  • This cake is best served at room temperature and can be stored refrigerated for up to 3 days.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Find it online: https://queenrecipe.com/pineapple-carrot-cream-cake-moist-and-tropical-recipe/