Print

Pineapple Carrot Cream Cake : Moist & Tropical Recipe

Pineapple Carrot Cream Cake : Moist & Tropical Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

This Pineapple Carrot Cream Cake is a moist and tropical dessert that perfectly blends the natural sweetness of carrots and pineapple with a rich cream cheese frosting. It’s a delightful twist on classic carrot cake, enhanced with crushed pineapple for a fresh flavor and optional walnuts for added texture. Ideal for celebrations or any occasion craving a luscious, fruity cake.

Ingredients

Scale

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, for extra flavor)

Instructions

  1. Preheat & Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside for later use.
  3. Mix the Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined. Gently fold in the grated carrots and crushed pineapple, ensuring everything is evenly mixed.
  4. Combine & Bake: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender. If using, fold in the chopped walnuts. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting to prevent the frosting from melting.
  6. Make the Cream Cheese Frosting: Using a mixer, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing continuously until the frosting becomes light and fluffy. Stir in vanilla extract and pineapple juice (if using) to enhance the tropical flavor.
  7. Assemble & Frost the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it out on the top and sides. Garnish with additional chopped walnuts or pineapple slices as desired for decoration.

Notes

  • Ensure the crushed pineapple is well drained to avoid making the batter too wet.
  • You can substitute walnuts with pecans or omit nuts entirely if preferred.
  • Room temperature cream cheese and butter make for a smoother frosting.
  • Store the cake covered in the refrigerator for up to 3 days.
  • To make the cake nut-free, simply skip adding walnuts.

Nutrition

Keywords: pineapple carrot cake, cream cheese frosting, tropical carrot cake, moist carrot cake, walnut carrot cake, homemade carrot cake

Find it online: https://servedbynora.com/pineapple-carrot-cream-cake-moist-and-tropical-recipe/