Description
Pineapple Carrot Cream Cake is a tropical delight that blends sweet pineapple with fresh carrots for a moist, flavorful dessert. This cake features luscious layers and creamy frosting, making it a showstopper for any occasion. Whether you’re hosting a summer barbecue or a cozy holiday gathering, this cake will surely impress your guests and have them asking for seconds!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup canned crushed pineapple, drained
- 3 large eggs, room temperature
- ½ cup vegetable oil
- ¼ cup pineapple juice
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and sugar until combined.
- In another bowl, mix eggs, oil, crushed pineapple, and pineapple juice until smooth.
- Pour the wet ingredients into the dry ingredients; fold in grated carrots gently until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat cream cheese and powdered sugar together until smooth; add vanilla extract.
- Frost cooled cakes between layers and on top. Decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg