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Pineapple Carrot Cream Cake

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A delightful cake combining the sweetness of pineapple and the earthiness of carrots, topped with luscious cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. Beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
  4. Fold in the grated carrots and crushed pineapple into the wet mixture.
  5. Combine the dry ingredients with the wet mixture, stirring just until no flour streaks remain.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  8. Make the frosting by beating the cream cheese and butter until creamy. Add the powdered sugar and vanilla, then beat until smooth.
  9. Assemble the cake by placing one layer on a serving plate, frosting the top, and then placing the second layer on top and frosting the sides.
  10. Finish by garnishing with reserved crushed pineapple on top.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/pineapple-carrot-cream-cake/

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