Description
Pineapple Carrot Cream Cake is a tropical delight that combines moist, flavorful cake with the crunch of fresh carrots and a luscious cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup crushed pineapple (with juice)
- 2 cups grated carrots (about 4 medium carrots)
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Stir in crushed pineapple, grated carrots, eggs, and vegetable oil until just combined.
- Divide batter between prepared pans and smooth tops with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat cream cheese with powdered sugar and vanilla until smooth. Frost cooled cakes generously.
Notes
- This cake is perfect for birthdays and potlucks.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg