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Pineapple Carrot Cream Cake : Moist & Tropical Recipe

Pineapple Carrot Cream Cake : Moist & Tropical Recipe
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4.9 from 20 reviews

If you love moist, flavorful cakes with a hint of tropical sweetness, this Hawaiian Pineapple Carrot Cream Cake is a must-try! This cake combines the sweetness of crushed pineapple with the earthy richness of grated carrots, all topped with a luscious cream cheese frosting.

Ingredients

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. Step 1: Preheat & Prepare the Pans

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

  2. Step 2: Mix the Dry Ingredients

    In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

  3. Step 3: Mix the Wet Ingredients

    In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Add grated carrots and crushed pineapple, stirring until well combined.

  4. Step 4: Combine & Bake

    Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in chopped walnuts if using. Divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  5. Step 5: Cool the Cakes

    Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

  6. Step 6: Make the Cream Cheese Frosting

    Beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.

  7. Step 7: Assemble & Frost the Cake

    Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices for decoration.

Notes

  • Use freshly grated carrots – Pre-shredded store-bought carrots are too dry.
  • Drain the pineapple well – Too much liquid can make the cake dense.
  • Don’t overmix the batter – Stir just until combined for a light, fluffy cake.
  • Chill the frosting – Refrigerate for 15 minutes before frosting for a firmer consistency.

Nutrition

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