Description
Pineapple carrot cake with cream cheese frosting is a tropical delight that encapsulates the essence of celebration. With its moist texture from freshly grated carrots and sweet crushed pineapple, each bite is a harmonious blend of flavors. Topped with a luscious cream cheese frosting, this cake is perfect for birthdays, potlucks, or family gatherings. You’ll love how easy it is to make and how it brings smiles to every occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil
- 4 large eggs (room temperature)
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup crushed canned pineapple (drained)
- 1 cup chopped walnuts or pecans (lightly toasted, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add vegetable oil and eggs; mix until combined. Gently fold in grated carrots and crushed pineapple.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until golden brown. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract until creamy.
- Assemble the cake by frosting one layer before placing the second on top; frost the sides and top as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg