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Pineapple Carrot Cream Cake

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A delightful blend of tropical sweetness and earthy carrot flavors, topped with a luscious cream cheese frosting, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
  3. Add the grated carrots and drained crushed pineapple to the mixture.
  4. In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients.
  5. If using, fold in the chopped walnuts.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. While the cakes are baking, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar, then add the vanilla extract and optional pineapple juice.
  8. Once the cakes cool, frost one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

Make sure not to overmix the batter to maintain a light texture. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

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