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Pineapple Carrot Cream Cake

A moist and soft cake infused with pineapple and carrots, topped with a rich cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
  3. Add the grated carrots and drained crushed pineapple, stirring until fully incorporated.
  4. 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.
  5. If using, fold in chopped walnuts.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. While baking, prepare the frosting by beating together cream cheese and butter until smooth.
  9. Gradually add powdered sugar and mix until fluffy. Stir in the remaining 1 teaspoon of vanilla extract and optional pineapple juice.
  10. Let the cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely. Once cool, frost one layer, place the second layer on top, and frost the top and sides.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: cake, dessert, pineapple, carrot, cream cheese frosting, baking