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Pineapple Carrot Cream Cake

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4.3 from 162 reviews

A delightful cake infused with the sweet flavors of pineapple and moist 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.
  3. Beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Fold the grated carrots and crushed pineapple into the wet mixture.
  5. Gradually add the flour mixture to the wet ingredients, stirring until combined.
  6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Beat the softened cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract until smooth.
  9. Spread a layer of frosting on the first cake layer, place the second layer on top and frost the top and sides. Garnish with reserved crushed pineapple.

Notes

Store 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/

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