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Pineapple Carrot Cream Cake : Moist & Tropical Recipe

Pineapple Carrot Cream Cake : Moist & Tropical Recipe
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★★★★★

5 from 27 reviews

This Pineapple Carrot Cream Cake is a moist, tropical-inspired dessert combining the natural sweetness of grated carrots and crushed pineapple with a rich, creamy cream cheese frosting. Perfect for celebrations or anytime you want a luscious and flavorful cake with a hint of cinnamon and the crunch of walnuts.

Ingredients

Scale

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. Preheat & Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside for later use.
  3. Mix the Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined. Then stir in the grated carrots and drained crushed pineapple evenly.
  4. Combine & Bake: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined – be careful not to overmix. Fold in the chopped walnuts if using. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely before applying frosting.
  6. Make the Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is fluffy. Stir in vanilla extract and pineapple juice for an extra burst of flavor if desired.
  7. Assemble & Frost the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over it. Add the second layer on top and cover the entire cake with the remaining frosting on top and sides. Garnish with extra chopped walnuts or pineapple slices for decoration if you like.

Notes

  • Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
  • For a nuttier texture, walnuts can be toasted before folding into the batter.
  • This cake keeps well covered in the refrigerator for up to 4 days.
  • Bring the cake to room temperature before serving for the best flavor and texture.
  • Use parchment paper in pans for easier cake removal and cleaner edges.

Nutrition

Keywords: pineapple carrot cake, cream cheese frosting, moist carrot cake, tropical cake, walnut carrot cake

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