Description
This Pineapple Carrot Cream Cake is a moist and flavorful dessert that combines the natural sweetness of grated carrots and crushed pineapple with a spiced cake base. Topped with a rich and creamy cream cheese frosting, it offers a delightful balance of textures and flavors perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking and ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until they are well combined. This ensures even distribution of leavening agents and spices in the cake batter.
- Cream Sugars and Oil: In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well blended. This creates a moist base for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can make the cake dense.
- Fold in Add-ins: Carefully fold in the grated carrots, crushed pineapple (drained), shredded coconut, and chopped walnuts or pecans. This adds texture, moisture, and a burst of flavor to the cake.
- Divide and Bake: Evenly divide the cake batter between the prepared pans. Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then remove them from the pans and transfer to wire racks to cool completely, which prevents the frosting from melting.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add the powdered sugar, followed by vanilla extract and heavy cream, and continue beating until you achieve a smooth and spreadable consistency.
- Frost and Assemble: Once the cakes are completely cooled, frost one layer, then place the second layer on top. Spread the remaining frosting evenly over the top and sides of the cake for a polished finish.
- Chill and Serve: Chill the frosted cake in the refrigerator for at least 30 minutes before slicing. This allows the frosting to set and enhances the flavors, making the cake easier to cut and serve.
Notes
- You can bake this cake in a 9×13-inch pan instead of layers if preferred, adjusting baking time accordingly.
- Toasting the nuts and coconut before adding to the batter adds an extra depth of flavor and a subtle crunch.
- The cake can be made a day ahead as the flavors improve overnight, allowing the spices and moisture to fully develop.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness and prevent the cream cheese frosting from spoiling.
