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–+ servings
Aaliyah

Pineapple Carrot Cream Cake: Moist & Tropical Delight Awaits!

A moist and tropical delight, this Pineapple Carrot Cream Cake combines the sweetness of pineapple and carrots with a rich cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 -12 servings
Course: Dessert
Cuisine: Tropical
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots about 4 medium carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts optional
For the cream cheese frosting:
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk as needed for consistency

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the grated carrots, crushed pineapple, and walnuts (if using).
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk as needed to reach desired consistency.
  11. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 300mgFiber: 2gSugar: 30g

Notes

  • For a lighter version, substitute half of the oil with unsweetened applesauce.
  • To add a tropical twist, mix in shredded coconut or top the cake with toasted coconut flakes.

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