Pineapple Carrot Cream Cake
This Pineapple Carrot Cream Cake is a moist, spiced delight layered with sweet pineapple, fresh grated carrots, and rich cream cheese frosting. Perfect for family gatherings, afternoon tea, or celebrating special moments with loved ones.
Calories:
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup 150g granulated sugar
- ¾ cup 150g brown sugar
- 3 large eggs
- 1 cup 240ml vegetable oil
- 1 teaspoon vanilla extract
- 2 cups 220g grated carrots
- 1 cup 200g crushed pineapple, drained
- ½ cup 50g chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz 226g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Fold in grated carrots and drained crushed pineapple.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in walnuts if using.
- Divide the batter evenly between the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter together until smooth. Gradually add powdered sugar until fluffy, then stir in vanilla extract and pineapple juice for extra flavor.
- Place one cake layer on a serving plate and spread with frosting. Top with the second layer, frost the top and sides, and garnish with chopped walnuts or pineapple slices if desired.