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Pineapple Carrot Cream Cake

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A delightful cake that combines the sweetness of pineapple and earthy carrots, topped with velvety cream cheese frosting.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (150 g) brown sugar
  • 3 large eggs
  • 1 cup (240 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (220 g) grated carrots
  • 1 cup (200 g) crushed pineapple, drained
  • ½ cup (50 g) chopped walnuts (optional)
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C) and prepare two 9-inch cake pans.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  4. Fold in the grated carrots and drained crushed pineapple.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. If using, stir in the walnuts.
  7. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  8. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
  9. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, mixing in vanilla extract and pineapple juice if desired.
  10. Frost one cake layer, place the second layer on top, and frost the top and sides.
  11. Garnish with walnuts or pineapple slices for presentation.

Notes

Can be served with ice cream, whipped cream, or fresh fruit. Optional to use healthier alternatives for sweeteners and flour.

Nutrition

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