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Pineapple Carrot Cream Cake: Moist & Tropical

Pineapple Carrot Cream Cake : Moist & Tropical
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If you’re craving a dessert that embodies the essence of summer, look no further than this Pineapple Carrot Cream Cake: Moist & Tropical. This delightful cake combines the sweetness of crushed pineapple with the earthy flavor of freshly grated carrots, creating a refreshing and moist treat that’s perfect for any gathering or a cozy family dinner. With its rich cream cheese frosting and easy preparation, this cake is sure to impress your friends and family while satisfying your sweet tooth.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two cake pans.
  2. In a large bowl, whisk together both sugars, eggs, vegetable oil, and vanilla extract until smooth.
  3. Mix in the grated carrots and crushed pineapple until well incorporated.
  4. Gradually add the dry ingredients (flour, baking soda, baking powder, cinnamon) and mix until just combined.
  5. If using walnuts, fold them into the batter gently.
  6. Pour even amounts of batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. While cooling, prepare the frosting by beating cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract.
  8. Once cooled, layer the cakes with frosting in between and around the sides.

Nutrition

Find it online: https://korecipe.com/pineapple-carrot-cream-cake-moist-tropical/