Pineapple Carrot Cream Cake

As the vibrant colors of summer come alive, so do the rich and diverse flavors that define tropical desserts. The allure of tropical flavors lies in their ability to transport us to sun-kissed beaches and lush landscapes, evoking memories of warm breezes and the sweet scent of ripe fruits. One dessert that perfectly encapsulates this tropical essence is the Pineapple Carrot Cream Cake. This delightful creation marries the natural sweetness of fresh pineapple with the earthy, wholesome flavor of carrots, resulting in a cake that is both moist and flavorful.

Indulge in the tropical flavors of the Pineapple Carrot Cream Cake, a stunning dessert perfect for summer gatherings. This moist cake combines the natural sweetness of fresh pineapple with the earthy notes of carrots, creating a delightful balance of taste and texture. Topped with luscious cream cheese frosting, every bite is a creamy treat that evokes sun-soaked memories. Ideal for birthdays, brunches, or festive occasions, this cake is sure to impress your guests and bring a taste of paradise to your table.

Print Recipe Pin Recipe

Ingredients

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup finely grated carrots (about 2 medium-sized carrots)

1 cup crushed pineapple, drained (reserve juice for frosting)

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

2 tablespoons reserved pineapple juice

Pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Mix the Sugars and Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with an electric mixer until well blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Carrots and Pineapple: Fold in the grated carrots and crushed pineapple gently until evenly distributed.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. If using, fold in the chopped nuts.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, continuing to beat until creamy. Add the vanilla extract, reserved pineapple juice, and a pinch of salt, mixing until smooth and fully blended.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake generously with the remaining cream cheese frosting.

Decorate (Optional): Garnish the top with additional crushed pineapple, chopped nuts, or decorative carrot slices for an extra pop of color.

Serve: Slice and serve the Pineapple Carrot Cream Cake at room temperature. Enjoy the tropical essence!

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 12 servings