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Pineapple Carrot Cream Cake Recipe

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★★★★★

4.6 from 137 reviews

This Pineapple Carrot Cream Cake is a moist and flavorful dessert that combines the natural sweetness of carrots and pineapple with a creamy, rich cream cheese frosting. Perfect for celebrations or a delightful treat, this cake features warm cinnamon and walnuts for a wonderful texture and taste.

Ingredients

Scale

For the Cake:

  • 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)

For the Cream Cheese Frosting:

  • 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 & 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 and ensure an easy release of the cake.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until well combined. Set aside for later use.
  3. Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth. Stir in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
  4. Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake. Fold in the chopped walnuts if using for added texture. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the centers 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, carefully transfer each cake to a wire rack and allow them to cool completely before frosting to prevent the frosting from melting.
  6. Make the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually incorporate the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the vanilla extract and pineapple juice for an extra burst of flavor if desired.
  7. Assemble & Frost the Cake: Place one layer of the cooled cake on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. Garnish with chopped walnuts or pineapple slices to decorate and enhance presentation.

Notes

  • Ensure the pineapple is well drained to avoid excess moisture that can make the cake soggy.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Room temperature cream cheese and butter will make frosting preparation easier and result in a smoother texture.
  • The cake can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a nut-free version, simply omit the walnuts.

Keywords: pineapple carrot cake, cream cheese frosting, moist carrot cake, pineapple cake, dessert recipe, homemade cake, walnut carrot cake

Find it online: https://cookcrisis.com/pineapple-carrot-cream-cake-recipe/