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Delicious Pineapple Carrot Cake topped with creamy frosting and fresh pineapple chunks.

Pineapple Carrot Cream Cake

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A delightful cake that balances the sweetness of carrots with tropical crushed pineapple, topped with rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour The foundation of the cake, providing structure and stability.
  • 1.5 teaspoons baking soda Helps the cake rise, giving it a light texture.
  • 1 teaspoon baking powder Works alongside baking soda for a perfect rise.
  • 1 teaspoon cinnamon Adds warmth and spice to enhance the cake’s flavor profile.
  • 0.5 teaspoon salt Balances sweetness and enhances all the other flavors.
  • 0.75 cup granulated sugar Sweetens the cake and creates a tender crumb.
  • 0.75 cup brown sugar Deepens the flavor with its rich, caramel notes.
  • 3 large eggs Binds the ingredients together and contributes to the cake’s moisture.
  • 1 cup vegetable oil Keeps the cake moist and tender.
  • 1 teaspoon vanilla extract Infuses a lovely, aromatic flavor into the batter.
  • 2 cups grated carrots Adds natural sweetness, moisture, and texture to the cake.
  • 1 cup crushed pineapple, drained Brings tropical sweetness and extra moisture.
  • 0.5 cup chopped walnuts (optional) Adds crunch and a nutty flavor if desired.
For the Frosting
  • 8 oz cream cheese, softened Forms the base of the rich, creamy frosting.
  • 0.5 cup unsalted butter, softened Adds richness and helps create a fluffy frosting.
  • 2 cups powdered sugar Sweetens the frosting while helping it achieve the right consistency.
  • 1 teaspoon vanilla extract Enriches the frosting with additional flavor.
  • 1 tablespoon pineapple juice (optional) Enhances the tropical flavor of the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth and well combined.
  3. Stir in the grated carrots and crushed pineapple until fully incorporated into the mixture.
  4. In another bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix this dry mixture into the wet ingredients until just combined. Be careful not to overmix.
  5. If desired, fold in the chopped walnuts for an added crunch.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Frosting
  1. While the cakes are baking, prepare the frosting by beating together the softened cream cheese and butter until creamy.
  2. Gradually incorporate the powdered sugar, mixing until fluffy. Stir in the vanilla extract and pineapple juice if using.
Cooling and Assembling
  1. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  2. Once cooled, frost the top of one layer, place the second layer on top, and frost the top and sides. You can garnish with extra walnuts or pineapple if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 47gProtein: 5gFat: 25gSaturated Fat: 7gSodium: 250mgFiber: 1gSugar: 25g

Notes

For best results, make sure your ingredients, especially eggs and butter, are at room temperature before you start baking. Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months. For a twist on the flavor, try adding ½ cup of shredded coconut or substitute the walnuts with pecans for a different nutty flavor.

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