Description
Pineapple Carrot Cream Cake is a delightful dessert that brings together the tropical sweetness of pineapple and the earthy richness of carrots. With moist layers filled with crushed pineapple and shredded carrots, all enveloped in a luscious cream cheese frosting, this cake is perfect for any occasion. Whether you’re celebrating a birthday or enjoying an afternoon treat, each slice delivers a burst of flavor that will transport you to sun-kissed days.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup crushed pineapple (drained)
- 1 cup shredded carrots (freshly grated)
- 2 tsp baking powder
- ½ cup cream cheese (softened)
- ½ cup unsalted butter (melted)
- 3 large eggs
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add eggs, crushed pineapple, shredded carrots, melted butter, and vanilla extract; mix until just combined.
- Divide batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- For frosting, beat softened cream cheese with remaining butter until smooth; gradually mix in powdered sugar until fluffy.
- Once cakes are cooled completely, layer with frosting and frost the top and sides generously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg