Name: Pineapple Carrot Cream Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon salt; ¾ cup (150g) granulated sugar; ¾ cup (150g) brown sugar; 3 large eggs; 1 cup (240ml) vegetable oil; 1 teaspoon vanilla extract; 2 cups (220g) grated carrots; 1 cup (200g) crushed pineapple, drained; ½ cup (50g) chopped walnuts (optional); 8 oz (226g) cream cheese, softened; ½ cup (115g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon pineapple juice (optional, for extra flavor)

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If you’re craving a moist, flavorful cake with a delightful hint of tropical sweetness, this Pineapple Carrot Cream Cake is your answer. The combination of juicy crushed pineapple and grated carrots creates a rich, tender crumb that’s perfectly complemented by a luscious cream cheese frosting. This cake brings a little slice of paradise to your plate with every bite. It’s perfect for celebrations, potlucks, or whenever you want to enjoy a slice of something comforting and tropical.

Pineapple Carrot Cream Cake

Why You’ll Love This Recipe

This Pineapple Carrot Cream Cake is a tropical twist on the classic carrot cake, delivering a rich and moist texture thanks to the addition of pineapple. The spices, such as cinnamon, bring warmth and depth, while the cream cheese frosting adds a tangy sweetness that’s simply irresistible. The optional walnuts add a crunchy texture, making every bite a flavorful experience. Whether you’re a fan of carrot cake or just love tropical flavors, this cake will become your new favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups (250g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 cup (240ml) vegetable oil
1 teaspoon vanilla extract
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, drained
½ cup (50g) chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional, for extra flavor)

Directions

Step 1: Preheat & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Add the grated carrots and crushed pineapple, stirring until well combined.

Step 4: Combine & Bake

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chopped walnuts. Divide the batter evenly between the two prepared cake pans.

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

Step 5: Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Stir in the vanilla extract and pineapple juice for an extra burst of tropical flavor.

Step 7: Assemble & Frost the Cake

Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides of the cake. Garnish with chopped walnuts or pineapple slices for decoration.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings

Variations

Add Coconut: For an even more tropical twist, sprinkle shredded coconut on top or add it to the cake batter.
Make It Vegan: Replace eggs with flax eggs and use dairy-free cream cheese and butter for the frosting.
Add Pineapple Chunks: If you like more pineapple texture in the cake, add small chunks of pineapple instead of just the juice.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The cake may even taste better after sitting for a day or two, allowing the flavors to meld.
Freezing: Freeze the unfrosted cakes for up to 3 months. Allow the cakes to cool completely, wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer. Thaw before frosting and serving.

FAQs

1. Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil, or even melted coconut oil for a slight flavor twist.

2. Do I need to drain the pineapple?

Yes, draining the pineapple is important to avoid excess liquid that could affect the texture of the cake.

3. Can I make this cake in advance?

Absolutely! This cake holds up well for a day or two and can even be frozen for longer storage.

4. Can I omit the walnuts?

Yes, if you prefer a nut-free version, you can leave out the walnuts or substitute them with seeds like sunflower or pumpkin seeds.

5. Can I make this cake without cream cheese frosting?

If you prefer a lighter option, you can make whipped cream or use a glaze made with powdered sugar and milk.

6. What can I substitute for the brown sugar?

You can substitute brown sugar with coconut sugar or use an extra ¾ cup of granulated sugar if you prefer.

7. Can I make this cake into cupcakes?

Yes! You can bake the batter into cupcake liners for about 20-25 minutes at 350°F (175°C).

8. Is this recipe gluten-free?

No, but you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

9. How do I know when the cake is done?

Check with a toothpick inserted into the center of the cake. If it comes out clean, the cake is ready.

10. Can I use pre-shredded carrots?

It’s best to use freshly grated carrots for better moisture content. Pre-shredded carrots can be drier and less flavorful.

Conclusion

This Pineapple Carrot Cream Cake is a perfect dessert that combines tropical flavors with a classic favorite. The rich, moist texture of the cake, paired with the tangy sweetness of the cream cheese frosting, makes this cake irresistible. Whether you’re hosting a party or just craving a treat, this cake will wow your guests with its delightful flavor and beautiful presentation. Enjoy it as a special occasion dessert or simply as a comforting slice of indulgence!