why make this recipe
Pineapple Carrot Cream Cake is a delightful treat that combines the sweetness of pineapple with the earthiness of carrots. This cake is not only moist and flavorful but also has a lovely cream cheese frosting that adds a rich, buttery touch. Perfect for birthdays, gatherings, or just a special dessert at home, this cake is sure to impress everyone who tries it!
how to make Pineapple Carrot Cream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup finely grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple (for garnish)
Directions:
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In another bowl, beat together the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Fold in the finely grated carrots and crushed pineapple into the wet mixture.
- Gradually add the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- For the cream cheese frosting, beat together softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract, mixing until smooth.
- To assemble the cake, place one layer on a serving plate, spread frosting on top, and add the second cake layer. Frost the top and sides, garnishing with reserved crushed pineapple.
how to serve Pineapple Carrot Cream Cake
Serve the Pineapple Carrot Cream Cake at room temperature. You can slice it into wedges and enjoy it as a dessert after lunch or dinner. It also pairs nicely with a cup of coffee or tea for an afternoon treat.
how to store Pineapple Carrot Cream Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 3-5 days. You can also freeze the cake for longer storage, wrapping it tightly in plastic wrap and then in foil.
tips to make Pineapple Carrot Cream Cake
- Make sure to drain the crushed pineapple well to avoid adding too much moisture to the batter.
- You can use fresh grated carrots for a more robust flavor.
- For a fun twist, add chopped walnuts or pecans to the batter for an added crunch.
variation
You can make a healthier version of this cake by using whole wheat flour and reducing the amount of sugar. You can also substitute the cream cheese frosting with a yogurt-based frosting.
FAQs
-
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator. Just frost them when you are ready to serve. -
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and drain it well. -
Is it possible to make cupcakes with this recipe?
Yes! You can use the same batter to make cupcakes. Just fill cupcake liners and bake for about 18-20 minutes.
Pineapple Carrot Cream Cake
A delightful cake combining sweet pineapple and earthy carrots topped with rich cream cheese frosting.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup finely grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple (for garnish)
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Mix the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt in a large bowl.
- Beat together the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Fold in the finely grated carrots and crushed pineapple into the wet mixture.
- Add the dry ingredients gradually into the wet mixture, stirring just until no streaks of flour remain.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- Beat together softened cream cheese and butter for the frosting until creamy. Add powdered sugar and vanilla extract, mixing until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second cake layer. Frost the top and sides, garnishing with reserved crushed pineapple.
Notes
Ensure to drain the crushed pineapple well to avoid excess moisture. Use fresh grated carrots for a better flavor. Adding chopped walnuts or pecans can give a crunchy twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
