Description

Experience a slice of bliss with this Pineapple Carrot Cream Cake, where sweet pineapple meets freshly grated carrots, all enveloped in creamy frosting. This moist dessert brings joy to any occasion, making it a perfect centerpiece for celebrations or a delightful treat for yourself. With its inviting aroma and vibrant flavors, each bite is like a warm hug from Grandma.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup crushed pineapple (drained)
2 cups grated carrots (about 3 medium carrots)
3 large eggs (room temperature)
2 tsp vanilla extract
8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, mix the drained pineapple, grated carrots, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting with a mixture of cream cheese and butter blended with powdered sugar.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 30g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: For added texture, consider folding in chopped nuts or swapping crushed pineapple for fresh fruit. A light glaze can be an excellent alternative to cream cheese frosting if you wish for something lighter.