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Pineapple Carrot Cake with Cream Cheese Frosting

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A deliciously unique cake that combines the sweetness of pineapple with the warmth of carrots, topped with a creamy cream cheese frosting.

  • Author: Ghalina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
  • 1 cup canola (240ml) or vegetable oil
  • 1 and 1/4 cup (250g) packed light or dark brown sugar
  • 1/3 cup (67g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (260g) shredded carrots (about 4 large peeled carrots)
  • 1 cup (8 ounces) crushed pineapple, drained
  • 1 cup (125g) chopped walnuts
  • For Cream Cheese Frosting:
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
  3. In another bowl, mix the oil, brown sugar, and granulated sugar until well combined.
  4. Add the eggs and vanilla extract to the sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the shredded carrots, crushed pineapple, and chopped walnuts.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat the cream cheese and butter together until smooth.
  11. Gradually add the confectioners’ sugar, vanilla extract, and salt, mixing until creamy.
  12. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • Make sure to drain the crushed pineapple well to avoid a soggy cake.
  • For a more intense flavor, let the cake sit overnight before serving.
  • This cake can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipeshungry.com/pineapple-carrot-cake-with-cream-cheese-frosting/