Pineapple Carrot Cream Cake

Indulge in the delightful fusion of flavors with this Pineapple Carrot Cream Cake. Moist, soft, and bursting with the sweetness of pineapple and the earthiness of carrots, this cake is perfect for any occasion, from birthday parties to afternoon teas. The combination of spices adds a warm aroma that fills your kitchen, making it hard to resist diving in. Each slice is a beautiful balance of texture with a creamy, luscious frosting that complements the cake perfectly. Whether you’re planning a special gathering or just a sweet treat for yourself, this cake is sure to impress!

Ingredients

2 cups all-purpose flour: The backbone of your cake, providing structure and texture.
1 ½ teaspoons baking soda: Helps the cake rise and achieve a light, fluffy texture.
1 teaspoon baking powder: Works alongside baking soda to ensure optimal leavening.
1 teaspoon cinnamon: Adds warmth and depth to the flavor profile.
½ teaspoon salt: Enhances the sweetness and balances flavors.
¾ cup granulated sugar: Sweetens the cake without adding any extra flavors.
¾ cup brown sugar: Provides moisture and a slight caramel flavor.
3 large eggs: Acts as a binder and adds richness to the batter.
1 cup vegetable oil: Keeps the cake moist and tender.
1 teaspoon vanilla extract: Adds a lovely aromatic flavor.
2 cups grated carrots: Provides natural sweetness, moisture, and nutrition.
1 cup crushed pineapple, drained: Contributes a tropical sweetness and moisture to the cake.
½ cup chopped walnuts (optional): Adds crunch and enhances the flavor; you can leave it out if preferred.

For the Frosting:

8 oz cream cheese, softened: Creates a rich and creamy base for the frosting.
½ cup unsalted butter, softened: Adds creaminess and structure to the frosting.
2 cups powdered sugar: Sweetens the frosting and gives it a smooth texture.
1 teaspoon vanilla extract: Enhances the overall flavor of the frosting.
1 tablespoon pineapple juice (optional): Gives an additional hint of tropical flavor if desired.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth and well combined.
Add the grated carrots and the drained crushed pineapple to the wet mixture, stirring until everything is fully incorporated.
In another bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix these dry ingredients into the wet mixture until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts for added texture and flavor.
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the frosting by beating the softened cream cheese and butter together in a bowl until smooth and creamy.
Gradually add powdered sugar and mix until fluffy. Stir in the remaining 1 teaspoon of vanilla extract and, if desired, the optional pineapple juice for a flavor boost.
Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides. Garnish with additional chopped walnuts or pineapple slices if desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (plus cooling time)
Servings: 12
Calories: Approximately 360 per slice

Tips, Storage & Variations

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cake layers tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting.
Flavor Variations: For an added twist, consider incorporating a teaspoon of nutmeg alongside the cinnamon or swapping out walnuts for pecans for a different nutty flavor.

FAQ

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just make sure to crush and drain it well.

2. What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.

3. Is it necessary to use walnuts?
No, walnuts are optional. You can omit them or replace them with your favorite nuts or seeds.

4. How can I make the cake gluten-free?
Replace all-purpose flour with a gluten-free 1:1 baking flour blend.

5. Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time and freeze them until you are ready to frost and serve.

6. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Conclusion

This Pineapple Carrot Cream Cake is a delightful treat that combines the sweetness of pineapple with the comforting flavor of carrots, bringing joy to any gathering. I encourage you to try baking this simple yet impressive cake; it’s sure to be a hit with family and friends. Share your baking experience and let everyone enjoy this wonderful recipe!