Pineapple Carrot Cream Cake

Name: Pineapple Carrot Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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)

Indulge in the delightful fusion of flavors with this Pineapple Carrot Cream Cake. This recipe results in a moist, tender cake with each bite offering a perfect balance of sweetness from the crushed pineapple and natural earthiness from the grated carrots. Enhanced by the warm notes of cinnamon and enveloped in a creamy, luscious frosting, this cake is perfect for gatherings, celebrations, or simply enjoying a lovely afternoon treat with a cup of coffee. As it bakes, your kitchen will fill with a warm, inviting aroma that beckons family and friends to the table. Whether it’s a birthday party, a holiday feast, or a casual get-together, this cake is sure to impress everyone.

Ingredients

2 cups all-purpose flour: Provides structure to the cake.
1 ½ teaspoons baking soda: Helps the cake rise for a light and airy texture.
1 teaspoon baking powder: Works with baking soda to ensure proper leavening.
1 teaspoon cinnamon: Adds a warm and inviting spice flavor.
½ teaspoon salt: Enhances the overall taste and balances sweetness.
¾ cup granulated sugar: Provides sweetness and texture.
¾ cup brown sugar: Adds moisture and a hint of caramel flavor.
3 large eggs: Binds the ingredients together and contributes to the cake’s richness.
1 cup vegetable oil: Keeps the cake moist and tender.
1 teaspoon vanilla extract: Introduces a warm, sweet aroma that complements the other flavors.
2 cups grated carrots: Adds natural sweetness, moisture, and texture.
1 cup crushed pineapple, drained: Infuses the cake with fruity flavor and moisture.
½ cup chopped walnuts (optional): Adds a lovely crunch and nutty flavor.
8 oz cream cheese, softened: Forms the creamy base for the frosting.
½ cup unsalted butter, softened: Adds richness and smoothness to the frosting.
2 cups powdered sugar: Sweetens the frosting and gives it a smooth texture.
1 teaspoon vanilla extract: Enhances the flavor profile of the frosting.
1 tablespoon pineapple juice (optional): Provides an extra layer of fruity flavor in the frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
Fold in the grated carrots and the drained crushed pineapple, stirring until well incorporated.
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this dry mixture into the wet mixture until just combined. Avoid overmixing.
If you’re using them, gently fold in the chopped walnuts for added crunch.
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 teaspoon of vanilla extract, and optional pineapple juice, mixing until creamy.
Once the cakes have cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 10-12
Calories: Approximately 400 calories per slice

Tips, Storage & Variations

Tips: Make sure to drain the crushed pineapple well to avoid excess moisture in the batter. This will help achieve the perfect cake texture.
Storage: Store leftover cake in an airtight container in the refrigerator for up to a week. Bring it back to room temperature before serving for the best flavor.
Freezing: The cake layers can be frozen before frosting. Wrap them tightly in plastic wrap and foil to keep fresh for up to three months.
Variations: For a tropical twist, consider adding shredded coconut to the batter. You can also substitute pecans for walnuts for a different nutty flavor.

FAQ

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice.

2. How do I know when my cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers in advance and store them, un-frosted, in the refrigerator or freezer.

4. Can I use a different type of nut in the recipe?
Yes, feel free to swap walnuts for pecans or even skip the nuts altogether if you prefer a nut-free version.

5. Is it okay to omit the frosting?
Yes, if you prefer a lighter dessert, you can enjoy the cake plain or simply dust with powdered sugar.

6. Can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute, but be sure to check the specific blend for best results.

Conclusion

This Pineapple Carrot Cream Cake is a delightful treat that combines sweet and savory flavors into a beautiful dessert. It’s perfect for any occasion and will surely become a favorite among your family and friends. Try making it today, and don’t forget to share your beautiful creations with loved ones. Happy baking!

Pineapple Carrot Cream Cake

Print Recipe

A delightful fusion of flavors, this moist and tender Pineapple Carrot Cream Cake combines sweetness from crushed pineapple and earthiness from grated carrots, topped with creamy frosting.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10-12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth.
Fold in the grated carrots and the drained crushed pineapple, stirring until well incorporated.
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this dry mixture into the wet mixture until just combined.
If using, gently fold in the chopped walnuts.
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 teaspoon of vanilla extract, and optional pineapple juice, mixing until creamy.
Once the cakes have cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.