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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 an exquisite dessert that captures the essence of tropical flavors, look no further than our Pineapple Carrot Cream Cake: Moist & Tropical. This cake is a delightful blend of sweet pineapple and fresh carrots, resulting in a moist texture that’s simply irresistible. Topped with a creamy cream cheese frosting, it’s perfect for family gatherings or as a special treat after dinner. Easy to prepare in just 15 minutes, this cake is sure to impress both kids and adults alike. Whether you bake it ahead of time or serve it fresh, each slice offers a taste of paradise that will have everyone asking for seconds!

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 extract until smooth.
  3. Stir in grated carrots and crushed pineapple.
  4. Gradually mix in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined.
  5. Fold in chopped walnuts if using.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely before frosting with cream cheese mixed with butter and powdered sugar.

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