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Pineapple Carrot Cream Cake

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Pineapple Carrot Cream Cake is a delightful blend of tropical sweetness and earthy richness, perfect for any occasion. This moist cake features ripe pineapple and freshly grated carrots, topped with luscious cream cheese frosting that will brighten your day. Easy to make and visually stunning, this cake is ideal for celebrations or as a comforting treat to enjoy anytime.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 large eggs
  • 1 cup vegetable oil (or coconut oil)
  • 1 cup shredded carrots (about 3 medium carrots)
  • 1 cup canned crushed pineapple (well-drained)
  • 1 tsp vanilla extract
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and mix in oil, vanilla extract, crushed pineapple, and shredded carrots.
  4. Combine the wet ingredients into the dry mixture; stir gently until just blended.
  5. Divide batter between prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool for 10 minutes before transferring to wire racks.
  7. For frosting, beat cream cheese with powdered sugar and vanilla until smooth; frost cooled cakes.

Nutrition

Keywords: Substitute crushed pineapple with diced peaches or add walnuts for extra texture. For a gluten-free option, replace all-purpose flour with a gluten-free blend.

Find it online: https://flavorsecret.com/delightful-pineapple-carrot-cream-cake-recipe-to-savor/