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–+ servings
Carrot Pineapple Cake

Moist Carrot Pineapple Cake with a Tropical Twist

This moist Carrot Pineapple Cake blends tropical flavors for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 cups granulated sugar Adds sweetness and moisture.
  • 1 cup shredded carrots Shred finely for better distribution.
  • 1 cup crushed pineapple, drained Draining is crucial to avoid a soggy batter.
  • 4 large eggs Acts as a binder and helps the cake rise.
  • 1 cup vegetable oil Can be swapped with melted coconut oil.
  • 1 cup chopped walnuts (optional) Add for a crunchy texture.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1 teaspoon baking soda Works with acidity to leaven the cake.
  • 1 teaspoon ground cinnamon Infuses warmth and spice.
  • ½ teaspoon ground nutmeg Enhances the flavor profile.
  • ¼ teaspoon salt Balances the cake's sweetness.
  • 1 teaspoon vanilla extract Enriches the overall flavor.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Creates a rich and tangy base.
  • ½ cup unsalted butter, softened Adds a creamy texture.
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 2 teaspoons vanilla extract Enhances the flavor.
  • 1 tablespoon milk (optional) Adjusts the frosting's consistency.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Cake Pans
  • Cooling Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine sugar, eggs, and oil, whisking until smooth.
  4. Stir in shredded carrots and crushed pineapple.
  5. Gradually fold the dry mixture into the wet mixture until just combined.
  6. If using, fold in chopped walnuts.
  7. Divide batter between prepared pans and bake for 30-35 minutes.
  8. Remove cakes from oven and cool in pans for 10 minutes, then transfer to wire racks.
  9. For frosting, beat together cream cheese and butter until smooth, then add powdered sugar and vanilla.
  10. Assemble the cake by frosting between layers and on top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 35gVitamin A: 1500IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Expert Tips: Use fresh ingredients for maximum flavor, cool cakes before frosting, adjust sweetness to preference, mix gently, and consider adding nuts or coconut for texture.

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