Pineapple Carrot Cream Cake (Print)
Moist cake featuring pineapple, carrots, and cream cheese frosting for a tropical-inspired treat.
# What You'll Need:
→ Cake
01 -
250g all-purpose flour
02 -
1 ½ teaspoons baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon cinnamon
05 -
½ teaspoon salt
06 -
150g granulated sugar
07 -
150g brown sugar
08 -
3 large eggs
09 -
240ml vegetable oil
10 -
1 teaspoon vanilla extract
11 -
220g grated carrots
12 -
200g crushed pineapple, drained
13 -
50g chopped walnuts (optional)
→ Cream Cheese Frosting
14 -
226g cream cheese, softened
15 -
115g unsalted butter, softened
16 -
240g powdered sugar
17 -
1 teaspoon vanilla extract
18 -
1 tablespoon pineapple juice (optional, for extra flavor)
# How to Make It:
01 -
Preheat your oven to 175°C. Grease and flour two 9-inch cake pans or line them with parchment paper.
02 -
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
03 -
Whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Add grated carrots and crushed pineapple, stirring until well combined.
04 -
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chopped walnuts if using. Divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Let the cakes cool in the pans for about 10 minutes. Transfer them to a wire rack to cool completely before frosting.
06 -
Beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.
07 -
Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices for decoration.
# Additional Notes:
01 -
Use freshly grated carrots as pre-shredded carrots are too dry.
02 -
Thoroughly drain the pineapple to avoid excess liquid making the cake dense.
03 -
Stir the batter just until combined to ensure a light and fluffy texture.
04 -
Refrigerate the frosting for 15 minutes before use to achieve a firmer consistency.