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–+ servings

Pineapple Carrot Cream Cake

A moist and flavorful cake that combines the sweetness of crushed pineapple with the spiciness of carrots, topped with a rich cream cheese frosting.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 12 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)

Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)

Instructions

Preparation

  • In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is smooth.
  • Add the grated carrots and crushed pineapple, stirring until everything is well combined.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  • If you’re using nuts, fold in the chopped walnuts at this stage.
  • Divide the batter evenly between the prepared cake pans.

Baking

  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

  • For the frosting, beat the cream cheese and butter together until smooth.
  • Gradually add the powdered sugar, mixing until fluffy.
  • Stir in the vanilla extract and pineapple juice to enhance the flavor.

Assembly

  • Once the cakes are cooled, place one layer on a serving plate and spread it with frosting.
  • Add the second layer on top and frost the top and sides of the cake.
  • Garnish with chopped walnuts or pineapple slices for an attractive finish.

Notes

Make sure the pineapple is well-drained to prevent the batter from becoming too wet. For added flavor, consider toasting the walnuts before adding them to the batter. You can swap the chopped walnuts with pecans or omit them altogether if nut allergies are a concern. Store any leftover cake in an airtight container in the refrigerator to keep it fresh for about 4-5 days or freeze for up to three months.