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Pineapple Carrot Cream Cake: Moist & Tropical

Pineapple Carrot Cream Cake : Moist & Tropical

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Indulge in the delightful flavors of our Pineapple Carrot Cream Cake: Moist & Tropical, a treat that perfectly balances sweet and tangy notes. This cake is moist and tender, thanks to the combination of fresh carrots and crushed pineapple. It’s an ideal dessert for birthdays, family gatherings, or any celebration where you want to impress your guests with something special. The rich cream cheese frosting elevates the cake to a new level, making it irresistible. With easy-to-follow instructions, even novice bakers can create this tropical delight from scratch.

Ingredients

Scale
  • 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)
  • 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 your oven to 350°F (175°C) and grease two cake pans.
  2. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.
  3. Stir in grated carrots and crushed pineapple.
  4. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt; gradually mix into the wet ingredients until just combined.
  5. Fold in walnuts if desired.
  6. Divide the batter between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
  7. For frosting, beat together softened cream cheese and butter; gradually mix in powdered sugar and vanilla extract.
  8. Frost the cooled cake layers as desired.

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