Pineapple Carrot Cream Cake

by
Pineapple Carrot Cream Cake

Why You’ll Love This Recipe


This Pineapple Carrot Cream Cake is the perfect blend of moist carrot cake and tropical pineapple sweetness, topped with a luscious cream cheese frosting. It’s a delightful twist on the classic carrot cake that brings fresh, vibrant flavors to every bite. Whether for a family gathering or a special occasion, this cake is sure to impress with its tender crumb, natural sweetness, and creamy topping.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fold in grated carrots, crushed pineapple, and walnuts (if using).
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack before frosting.
  9. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
  10. Spread frosting evenly over the cooled cake.

Servings and Timing
This recipe serves 12 generous slices. Preparation time is about 20 minutes, baking takes 40-45 minutes, and frosting and assembly take another 15 minutes, making it perfect for a weekend bake or special occasion.

Variations

  • Add shredded coconut for a tropical twist.
  • Substitute walnuts with pecans or skip nuts for a nut-free version.
  • Mix in raisins or chopped pineapple chunks for extra texture.
  • For a lighter frosting, swap half the cream cheese for Greek yogurt.

Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving for the best flavor. This cake is best enjoyed fresh and is not recommended for reheating.

FAQs


Can I use canned pineapple juice instead of crushed pineapple?
No, crushed pineapple adds moisture and texture. Juice alone will not have the same effect.

Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Can I freeze the cake?
Yes, freeze the unfrosted cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight and frost before serving.

Conclusion


This Pineapple Carrot Cream Cake is a moist, flavorful treat that combines the best of classic carrot cake with the bright, juicy taste of pineapple. Its creamy frosting and tender crumb make it a crowd-pleaser for any occasion. Easy to make and even easier to love, this cake will quickly become a favorite in your recipe collection.

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