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Pineapple Carrot Cream Cake

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5 from 146 reviews

A delightful and moist cake combining sweet pineapple and earthy carrots, topped with a creamy frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. Mix together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract in another bowl until smooth.
  4. Fold the grated carrots and crushed pineapple into the wet mixture.
  5. Combine the flour mixture with the wet ingredients, stirring just until no streaks of flour remain.
  6. Bake the cakes in the prepared pans for 25-30 minutes, or until a toothpick inserted comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Make the frosting by beating the softened cream cheese and butter until creamy, then adding powdered sugar and vanilla extract.
  9. Assemble the cake by spreading a layer of frosting on one cooled cake layer, placing the second layer on top, and frosting the top and sides.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to a week.

Nutrition

Find it online: https://pennykitchenz.com/pineapple-carrot-cream-cake-recipe-3/

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