Pineapple Carrot Cream Cake (Print-Friendly Version)
Moist, tropical cake with carrot, pineapple, and rich cream cheese frosting—light, sweet, and irresistible.
# Ingredients You’ll Need:
→ Cake
01 -
250g all-purpose flour
02 -
1 ½ teaspoons baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon cinnamon
05 -
½ teaspoon salt
06 -
150g granulated sugar
07 -
150g brown sugar
08 -
3 large eggs
09 -
240ml vegetable oil
10 -
1 teaspoon vanilla extract
11 -
220g grated carrots
12 -
200g crushed pineapple, drained
13 -
50g chopped walnuts (optional)
→ Cream Cheese Frosting
14 -
226g cream cheese, softened
15 -
115g unsalted butter, softened
16 -
240g powdered sugar
17 -
1 teaspoon vanilla extract
18 -
1 tablespoon pineapple juice (optional)
# How to Make It:
01 -
Preheat the oven to 175°C (350°F). Grease and flour two 9-inch cake pans or line with parchment paper.
02 -
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
03 -
In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Add grated carrots and crushed pineapple, stirring until well combined.
04 -
Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in chopped walnuts if using. Divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
06 -
Beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and pineapple juice for extra flavor.
07 -
Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides. Garnish with chopped walnuts or pineapple slices, as desired.
# Extra Suggestions:
01 -
Use freshly grated carrots as pre-shredded store-bought carrots are too dry.
02 -
Ensure the pineapple is well-drained to avoid excess moisture making the cake dense.
03 -
Avoid overmixing the batter to keep the cake light and fluffy.
04 -
Refrigerate the frosting for 15 minutes before applying for a firmer consistency.