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Pineapple Carrot Cream Cake

Moist Pineapple Carrot Cream Cake for Tropical Bliss

This delightful Pineapple Carrot Cream Cake combines tropical flavors with moist cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend for a gluten-free version.
  • 1.5 teaspoons baking soda Acts as a leavening agent for that perfect rise.
  • 1 teaspoon baking powder Boosts the cake's fluffy texture alongside baking soda.
  • 1 teaspoon cinnamon Adds warmth and depth to the flavor profile.
  • 0.5 teaspoon salt Enhances the cake's overall taste.
  • 0.75 cups granulated sugar Balances sweetness and moisture perfectly.
  • 0.75 cups brown sugar Infuses the cake with moisture and a richer flavor.
  • 3 large eggs Make sure they are at room temperature for easy mixing.
  • 1 cups vegetable oil For a lighter version, substitute half with unsweetened applesauce.
  • 1 teaspoon vanilla extract Elevates the overall flavor with fragrant notes.
  • 2 cups grated carrots Freshly grated is the way to go; skip pre-shredded.
  • 1 cups crushed pineapple, drained Drain thoroughly to prevent the cake from becoming soggy.
  • 0.5 cups chopped walnuts (optional) Feel free to substitute with pecans or omit for a nut-free option.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Creamy base that makes the frosting rich and delicious.
  • 0.5 cups unsalted butter, softened Adds an extra layer of richness to the frosting.
  • 2 cups powdered sugar Sweetens the frosting and gives it a nice thickness.
  • 1 teaspoon vanilla extract Flavors the frosting beautifully.
  • 1 tablespoon pineapple juice (optional) Boosts tropical flavor in the frosting.

Equipment

  • mixing bowls
  • Whisk
  • cake pans
  • Oven
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two round cake pans by greasing with butter and dusting with flour, or lining with parchment paper.
  2. In a large mixing bowl, whisk together ¾ cup granulated sugar, ¾ cup brown sugar, and 3 large eggs until smooth. Add in 1 cup vegetable oil and 1 teaspoon vanilla extract, whisking until blended.
  3. Gently fold in 2 cups of grated carrots and 1 cup of drained crushed pineapple into your wet mixture, stirring carefully to combine.
  4. In another bowl, whisk together 2 cups of flour, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 0.5 teaspoon salt. Gradually add this mixture to the wet ingredients, folding gently.
  5. If using, fold in 0.5 cup of chopped walnuts at this stage. Ensure the batter remains slightly thick but well combined.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. While the cake cools, prepare your frosting by beating together 8 oz softened cream cheese and 0.5 cup softened unsalted butter until creamy.
  8. Gradually add 2 cups powdered sugar until the frosting is fluffy, then stir in 1 teaspoon vanilla extract and optionally 1 tablespoon pineapple juice.
  9. Once cooled, place one cake layer on a serving plate and frost the top. Add the second layer and frost the top and sides.
  10. Garnish with walnuts or pineapple slices on top before serving. Enjoy this delightful cake at gatherings or as a treat for yourself.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and ensure the eggs are at room temperature. Refrigerate frosting before using for better consistency.

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