Indulge in the delightful flavors of our Pineapple Carrot Cream Cake, a perfect harmony of sweet, fruity, and comforting tastes. This cake features moist layers packed with grated carrots and juicy crushed pineapple, creating a luscious texture that melts in your mouth. The rich cream cheese frosting adds a creamy and tangy finish that elevates each bite. The warm aroma of cinnamon brings nostalgia, making this cake ideal for celebrations, family gatherings, or simply as a sweet treat after dinner. It’s a dessert that promises to impress and satisfy, perfect for both casual home bakers and experienced cake lovers alike.

Ingredients

• 2 cups all-purpose flour: Provides the structure for our cake, yielding a light and fluffy texture.
• 1 ½ teaspoons baking soda: Acts as a leavening agent, helping the cake rise beautifully.
• 1 teaspoon baking powder: Works alongside baking soda to ensure the cake is airy and soft.
• 1 teaspoon cinnamon: Adds a warm, inviting flavor that complements the sweetness of the cake.
• ½ teaspoon salt: Balances the flavors and enhances the sweetness of the cake.
• ¾ cup granulated sugar: Sweetens the cake, contributing to its delightful flavor.
• ¾ cup brown sugar: Adds moisture and a hint of caramel flavor to the cake.
• 3 large eggs: Provide moisture and help bind the ingredients together, contributing to a tender crumb.
• 1 cup vegetable oil: Keeps the cake moist and tender throughout.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
• 2 cups grated carrots: Offer natural sweetness and moisture while adding nutritional value.
• 1 cup crushed pineapple, drained: Introduces sweet and tangy notes, complementing the carrots wonderfully.
• ½ cup chopped walnuts (optional): Adds a delightful crunch and nutty flavor contrast.
• 8 oz cream cheese, softened: Forms the base of the creamy frosting that tops the cake.
• ½ cup unsalted butter, softened: Provides richness and a smooth texture to the frosting.
• 2 cups powdered sugar: Sweetens the frosting to create a light and fluffy finishing touch.
• 1 teaspoon vanilla extract: Complements the cream cheese and butter in the frosting.
• 1 tablespoon pineapple juice (optional): Adds extra sweetness and a hint of pineapple flavor to the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
3. Stir in the grated carrots and the drained crushed pineapple until fully incorporated.
4. In a separate bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this dry mixture into the wet ingredients until just combined; be careful not to overmix.
5. If desired, fold in the chopped walnuts for added texture.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well incorporated. Stir in the remaining vanilla extract and pineapple juice if using.
10. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and generously frost the top and sides. Garnish as desired.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Servings: 12 servings
• Calories: Approximately 450 calories per slice (varies based on serving size and frosting)

Tips, Storage & Variations

• Cooling: Ensure your cakes are completely cooled before frosting to prevent melting.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw and frost them once they are at room temperature.
• Flavor Variations: For a tropical twist, consider adding toasted coconut flakes or switching out walnuts for pecans.

FAQ

1. Can I make this cake without walnuts?
Yes, the walnuts are optional, so feel free to omit them if you prefer.

2. How do I know when my cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.

3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but ensure it is finely chopped and well drained to avoid excess moisture.

4. Can I add more spices?
Absolutely! A pinch of nutmeg or ginger can add an interesting flavor dimension.

5. Is this cake suitable for gluten-free diets?
You can use a gluten-free all-purpose flour blend to make it gluten-free.

6. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugars slightly, but it may affect the cake’s moisture and sweetness.

People Also Ask

What can I substitute for cream cheese in the frosting?
You can use mascarpone cheese or Greek yogurt for a lighter alternative.

How long does it take to bake the cake?
The cake takes 30 to 35 minutes to bake at 350°F.

Can I make this cake in a single layer?
Yes, you can bake it in one pan and slice it in half once cooled for frosted layers.

What type of frosting pairs well with this cake?
Cream cheese frosting is traditional, but you can also use a vanilla buttercream or whipped cream.

How should I store leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days.

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost them right before serving.

Conclusion

This Pineapple Carrot Cream Cake is not only a treat for the taste buds but also a visually appealing dessert. We hope you try this recipe and indulge in its delightful flavors! Please share your experience and any personal touches you added. Happy baking!

Pineapple Carrot Cream Cake

Indulge in the delightful flavors of our Pineapple Carrot Cream Cake, featuring moist layers packed with grated carrots and juicy crushed pineapple, topped with rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the cake

• 2 cups all-purpose flour Provides the structure for our cake, yielding a light and fluffy texture.
• 1.5 teaspoons baking soda Acts as a leavening agent, helping the cake rise beautifully.
• 1 teaspoon baking powder Works alongside baking soda to ensure the cake is airy and soft.
• 1 teaspoon cinnamon Adds a warm, inviting flavor that complements the sweetness of the cake.
• 0.5 teaspoon salt Balances the flavors and enhances the sweetness of the cake.
• 0.75 cup granulated sugar Sweetens the cake, contributing to its delightful flavor.
• 0.75 cup brown sugar Adds moisture and a hint of caramel flavor to the cake.
• 3 large eggs Provide moisture and help bind the ingredients together, contributing to a tender crumb.
• 1 cup vegetable oil Keeps the cake moist and tender throughout.
• 1 teaspoon vanilla extract Enhances the overall flavor of the cake.
• 2 cups grated carrots Offer natural sweetness and moisture while adding nutritional value.
• 1 cup crushed pineapple, drained Introduces sweet and tangy notes, complementing the carrots wonderfully.
• 0.5 cup chopped walnuts (optional) Adds a delightful crunch and nutty flavor contrast.

For the frosting

• 8 oz cream cheese, softened Forms the base of the creamy frosting that tops the cake.
• 0.5 cup unsalted butter, softened Provides richness and a smooth texture to the frosting.
• 2 cups powdered sugar Sweetens the frosting to create a light and fluffy finishing touch.
• 1 teaspoon vanilla extract Complements the cream cheese and butter in the frosting.
• 1 tablespoon pineapple juice (optional) Adds extra sweetness and a hint of pineapple flavor to the frosting.

See also  Marshmallow Whip Cheesecake: No-Bake Dream Dessert

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
3. Stir in the grated carrots and the drained crushed pineapple until fully incorporated.
4. In a separate bowl, combine all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this dry mixture into the wet ingredients until just combined; be careful not to overmix.
5. If desired, fold in the chopped walnuts for added texture.
6. Divide the batter evenly between the prepared cake pans.

Baking

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Frosting

1. For the frosting, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing until well incorporated. Stir in the remaining vanilla extract and pineapple juice if using.

Assembly

1. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and generously frost the top and sides. Garnish as desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 8gSodium: 300mgFiber: 2gSugar: 35g

Notes

Ensure your cakes are completely cooled before frosting to prevent melting. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months.

Tried this recipe?

Let us know how it was!