Pineapple Carrot Cake With Cream Cheese Frosting

Pineapple Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert that combines the earthy sweetness of carrots with the tropical brightness of pineapple. This cake is rich, yet perfectly balanced, with added spices like cinnamon for warmth and a creamy, tangy cream cheese frosting that complements the sweetness of the cake. The crushed pineapple adds a subtle fruity flavor and helps keep the cake extra moist. Ideal for celebrations or as an everyday treat, this cake is a delicious twist on a classic carrot cake, offering a delightful bite in every forkful.

Pineapple Carrot Cake with Cream Cheese Frosting Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Prepare the Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
7. Assemble the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting over the top of one cake layer. Place the second cake layer on top and frost the entire cake. Optionally, garnish with extra chopped nuts or shredded coconut.

Enjoy this incredibly moist and flavorful Pineapple Carrot Cake with Cream Cheese Frosting, perfect for any occasion!