Description
This Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the sweetness of pineapple and the earthiness of grated carrots, layered with a rich and creamy cream cheese frosting. Perfect for celebrations or a delightful treat, this cake offers a perfect balance of spices, nutty crunch, and smooth frosting that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk or cream (to adjust consistency)
Decoration
- Toasted walnuts or pecans
- Pineapple wedges
- Grated carrots
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Mix Wet Ingredients: In another large bowl, whisk together the granulated sugar and vegetable oil until well combined. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Add Pineapple, Carrots, and Nuts: Gently fold in the well-drained crushed pineapple, grated carrots, and chopped walnuts or pecans if using. This adds moisture, texture, and flavor layers.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully invert them onto a wire rack to cool completely to prevent sogginess.
- Make Frosting: Beat the softened cream cheese and unsalted butter together with an electric mixer until smooth and creamy for a luscious base.
- Add Sugar to Frosting: Gradually add powdered sugar, one cup at a time, beating on low speed until thoroughly combined. Scrape down the sides of the bowl as needed.
- Flavor and Adjust Frosting Consistency: Stir in vanilla extract, then add milk or cream one tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Level Cake Layers: If the cake layers have domed on top, level them carefully with a serrated knife for even stacking and a professional finish.
- Assemble Cake: Place one cake layer on a serving plate or cake stand and spread a generous layer of cream cheese frosting evenly over the top.
- Stack Layers: Carefully place the second cake layer on top of the frosted first layer without compressing the frosting.
- Frost the Cake: Use the remaining cream cheese frosting to cover the top and sides of the entire cake evenly for a smooth, creamy finish.
- Decorate: Garnish the cake with toasted walnuts or pecans, pineapple wedges, and fresh grated carrots to add color and texture.
- Chill Before Serving: Refrigerate the cake for at least 30 minutes to set the frosting and enhance flavor absorption before slicing and serving.
Notes
- Ensure the crushed pineapple is well drained to avoid excess moisture in the cake batter.
- Use fresh grated carrots for the best texture and flavor.
- Adjust milk or cream in frosting carefully to achieve your preferred thickness.
- Leveling the cake layers helps create a polished, professional appearance.
- For nut allergies, omit the nuts or substitute with seeds like sunflower or pumpkin seeds.
- Refrigerate leftovers in an airtight container for up to 4 days.
