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Carrot Pineapple Cake moist, spiced, and creamy

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A moist, spiced carrot cake made tropical with crushed pineapple and layered in creamy, tangy frosting. Perfect for spring celebrations and sunshine-filled days.

Ingredients

Scale

Cake:

  • 2 cups all-purpose flour

  • 1½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1½ tsp cinnamon

  • ¼ tsp nutmeg

  • 1 cup vegetable oil

  • ¾ cup brown sugar

  • ¾ cup granulated sugar

  • 3 large eggs

  • 2 tsp vanilla extract

  • 2 cups finely grated carrots

  • 1 cup crushed pineapple, drained

  • Optional: ½ cup chopped walnuts or pecans

  • Optional: ½ cup sweetened coconut flakes

Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2½–3 cups powdered sugar

  • 1 tsp vanilla extract

  • Optional: 1 tbsp pineapple juice

Instructions

  • Preheat oven to 350°F. Grease and line two 9″ round pans.

  • Whisk dry ingredients in one bowl. Mix wet ingredients in another.

  • Combine wet and dry. Fold in carrots, pineapple, and optional add-ins.

  • Divide into pans. Bake 30–35 minutes until a toothpick comes out clean.

  • Cool completely.

  • Make frosting: Beat cream cheese and butter. Add sugar, vanilla, and juice.

  • Assemble and frost. Garnish and chill before slicing.

Find it online: https://thefoodaunt.com/carrot-pineapple-cake-moist-spiced-and-creamy/