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Pineapple Carrot Cream Cake: Moist & Tropical

Pineapple Carrot Cream Cake : Moist & Tropical

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If you’re craving a cake that brings a burst of flavor and a touch of sunshine to your dessert table, look no further than this Pineapple Carrot Cream Cake: Moist & Tropical. This delightful cake combines the sweet essence of pineapple with the earthy goodness of grated carrots, creating a moist and flavorful treat that’s sure to impress at any gathering. Whether it’s for a family dinner or a festive celebration, this cake is as simple to make as it is delicious. With easy-to-follow steps and customizable options, you can whip up this tropical delight any day of the week. Top it off with creamy frosting and maybe some chopped nuts or fresh pineapple slices for an extra special touch!

Ingredients

Scale
  • 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
  • 2 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  2. Fold in grated carrots and drained crushed pineapple until combined.
  3. Gradually mix in flour, baking soda, baking powder, cinnamon, and salt until just combined.
  4. If desired, gently fold in walnuts.
  5. Pour batter into prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool completely before preparing the frosting by blending softened cream cheese and butter with powdered sugar until fluffy.
  7. Frost cooled cakes and garnish as desired.

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