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Pineapple Carrot Cream Cake: Moist & Tropical

Pineapple Carrot Cream Cake : Moist & Tropical

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If you’re in search of a cake that perfectly marries the comfort of home baking with a burst of tropical flavor, look no further than this Pineapple Carrot Cream Cake. This delightful dessert is a family favorite, guaranteed to bring smiles at any gathering or simply as a treat after a long day. With its moist texture and sunny notes of pineapple and carrot, this cake is sure to become a go-to recipe in your dessert collection. Easy to make and customizable, it’s perfect for both special occasions and everyday indulgence.

Ingredients

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  • 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
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • Optional: ½ cup chopped walnuts
  • For frosting: 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • Optional: pineapple juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. Stir in the grated carrots and crushed pineapple until well combined.
  4. Gradually add the dry ingredients (flour, baking soda, baking powder, cinnamon) and mix gently until just combined.
  5. If using walnuts, fold them into the batter.
  6. Divide the batter evenly between the prepared pans and bake for about 30–35 minutes or until a toothpick comes out clean.
  7. While cooling, prepare the frosting by beating together cream cheese and butter until creamy. Gradually add powdered sugar and mix in vanilla extract and optional pineapple juice.
  8. Once cakes are cooled completely, frost between layers and on top.

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