Pineapple Carrot Cream Cake – Moist, Tropical, and Delicious

This Pineapple Carrot Cream Cake is the ultimate dessert for those who love a moist, flavorful cake with a tropical twist. Combining the sweetness of pineapple, the earthy flavor of carrots, and a creamy, tangy frosting, this cake is perfect for any occasion, from spring and summer gatherings to cozy holiday meals. The cake itself is incredibly moist and tender, thanks to the pineapple, and the cream cheese frosting adds a luxurious, rich touch. It’s a great combination of classic flavors with a refreshing tropical flair.

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Ingredients Overview: What You’ll Need

This cake brings together simple ingredients that work in harmony to create a deliciously moist and flavorful dessert.

For the Cake:

• Carrots: Fresh, finely grated carrots give the cake moisture and texture.

• Canned Pineapple: Pineapple adds a burst of tropical sweetness and contributes to the cake’s moisture.

• Sugar: Granulated sugar provides sweetness and helps the cake brown.

• Brown Sugar: Adds a touch of richness and depth to the flavor of the cake.

• Flour: All-purpose flour forms the structure of the cake.

• Baking Powder and Baking Soda: These leavening agents help the cake rise and achieve a light texture.

• Salt: Enhances the flavors of the cake and balances the sweetness.

• Cinnamon: A warm spice that complements the sweetness of the pineapple and carrots.

• Vegetable Oil: Keeps the cake moist and tender.

• Eggs: Provides structure and richness to the cake.

For the Cream Cheese Frosting:

• Cream Cheese: Adds a rich, tangy flavor that balances the sweetness of the cake.

• Butter: Makes the frosting creamy and smooth.

• Powdered Sugar: Sweetens and thickens the frosting to the right consistency.

• Vanilla Extract: Adds depth to the frosting.

• Pineapple Juice (Optional): If you want an extra layer of pineapple flavor in the frosting, you can add a little pineapple juice from the canned pineapple.

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Step-by-Step Instructions: How to Make Pineapple Carrot Cream Cake

This cake is simple to prepare and comes together quickly. Here’s how to make it:

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Step 2: Prepare the Wet Ingredients

In a large bowl, beat together:

• 2 large eggs

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 1 cup vegetable oil

Beat for about 3-4 minutes until the mixture is smooth and slightly fluffy.

Step 3: Add the Grated Carrots and Pineapple

Stir in:

• 2 cups grated carrots (about 3 medium-sized carrots)

• 1 can (8 oz) crushed pineapple, drained (reserve a couple of tablespoons for the frosting)

Mix until the carrots and pineapple are evenly incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

Step 5: Mix the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans. Smooth the top of the batter with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

While the cakes are cooling, prepare the frosting. In a medium bowl, beat together:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Beat for 3–4 minutes until smooth and fluffy. If you want to add more pineapple flavor, add 1-2 tablespoons of pineapple juice (from the canned pineapple) to the frosting and beat to combine.

Step 8: Assemble the Cake

Once the cakes have cooled completely, place one layer of the cake on a serving plate. Spread a layer of frosting on top of the first layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

Step 9: Decorate (Optional)

For added flavor and decoration, you can garnish the cake with shredded coconut, chopped pecans, or more pineapple. You can also sprinkle a little cinnamon on top for a final touch.

Step 10: Serve and Enjoy

Let the cake set for about 20 minutes before slicing to allow the frosting to firm up a little. Serve the cake at room temperature or slightly chilled for a refreshing treat.

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Tips, Variations, and Substitutions

Tips for Perfect Pineapple Carrot Cream Cake:

• Shred the Carrots Finely: The finer the carrot shreds, the smoother the cake will be. You can use a box grater or a food processor for even, thin shreds.

• Use Room Temperature Ingredients: Make sure your eggs, oil, and butter are at room temperature for the best texture.

• Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing can make the cake dense.

Variations:

• Tropical Twist: Add 1/2 cup of chopped walnuts or shredded coconut to the batter for more texture and tropical flavor.

• Add Raisins: For a little extra sweetness and chew, add 1/2 cup of raisins to the batter along with the carrots.

• Pineapple and Coconut Frosting: Add shredded coconut to the frosting along with the pineapple juice for an even more tropical version of the frosting.

Substitutions:

• Dairy-Free: Use a dairy-free cream cheese and butter substitute to make the frosting dairy-free. You can also replace the eggs with an egg replacer (like flax eggs) for a vegan version.

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free version of this cake.

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Serving Ideas & Best Occasions

When to Serve:

• Spring and Summer Gatherings: The tropical flavors of this cake make it a perfect dessert for warm-weather events like barbecues, potlucks, and picnics.

• Birthdays and Celebrations: This cake is fancy enough for special occasions, but easy enough to make any time.

• Afternoon Tea or Coffee: Enjoy a slice of this cake with a cup of coffee or tea as a delightful afternoon treat.

What to Serve With It:

• Whipped Cream: A dollop of lightly sweetened whipped cream on top of each slice adds a nice creamy contrast to the cake.

• Ice Cream: Vanilla or coconut-flavored ice cream pairs beautifully with this moist, flavorful cake.

• Fresh Tropical Fruit: Serve alongside a bowl of fresh pineapple, mango, or berries to complement the cake’s tropical flavors.

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Nutritional Information (Approximate per Slice)

• Calories: 350–400 (depending on portion size and frosting)

• Fat: 20–22g (from cream cheese, butter, and oil)

• Protein: 3–4g (from cream cheese and eggs)

• Carbs: 45–50g (from sugar and flour)

• Fiber: 1–2g (from carrots and pineapple)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes, this cake can be made a day or two in advance. Just store it in an airtight container in the fridge to keep it fresh. The flavor actually improves after a day or two.

2. Can I freeze this cake?

Yes, you can freeze the cake before frosting it. Wrap the cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and frost just before serving.

3. Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple can be used in place of canned pineapple, but make sure to chop it finely and drain any excess juice. You can also add fresh pineapple to the frosting for a more intense tropical flavor.

4. Can I substitute the cream cheese frosting?

Yes, you can substitute the cream cheese frosting with whipped cream or a buttercream frosting if you prefer something lighter or less tangy.

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