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Pineapple Carrot Cream Cake – Moist, Tropical, and Delicious

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This moist and tropical Pineapple Carrot Cream Cake combines the sweetness of pineapple and carrots with a creamy, tangy cream cheese frosting for the perfect dessert.

Ingredients

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For the Cake:

  • 2 cups grated carrots (about 3 medium carrots)

  • 1 can (8 oz) crushed pineapple, drained

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 cup vegetable oil

  • 2 large eggs

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

For the Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1–2 tablespoons pineapple juice (optional)

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

  • In a bowl, beat together sugar, brown sugar, oil, and eggs until smooth.

  • Add grated carrots and pineapple, then mix in dry ingredients.

  • Pour the batter into the prepared pans and bake for 30–35 minutes.

  • Let the cakes cool completely.

  • For frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract.

  • Frost the cooled cake layers and garnish with fresh pineapple if desired.

Find it online: https://thefoodaunt.com/pineapple-carrot-cream-cake-moist-tropical-and-delicious/