Description
Pineapple Carrot Cream Cake is a tropical delight that combines moist, flavorful cake with the crunch of fresh carrots and a luscious cream cheese frosting. This vibrant dessert is perfect for any occasion, from birthdays to potlucks, and will transport your taste buds to a sun-kissed paradise. Each slice offers an explosion of sweet and tangy flavors that will leave everyone craving more!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup crushed pineapple (with juice)
- 2 cups grated carrots (about 4 medium carrots)
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Stir in crushed pineapple, grated carrots, eggs, and vegetable oil until just combined.
- Divide batter between prepared pans and smooth tops with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat cream cheese with powdered sugar and vanilla until smooth. Frost cooled cakes generously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added texture, consider folding in crushed walnuts or coconut flakes. Experiment with spices like nutmeg or ginger for enhanced flavor. Store leftovers in an airtight container in the fridge for up to five days.