Description
This Pineapple Carrot Cream Cake is a moist, flavorful dessert blending the natural sweetness of pineapple and grated carrots with a spiced cake base. Topped with a luscious cream cheese frosting and decorated with nuts and pineapple wedges, this cake is perfect for celebrations or a special treat.
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 to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar and vegetable oil together until well mixed. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract for flavor.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix 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, ensuring even distribution.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then invert them onto wire racks to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, beating on low speed and scraping down the bowl sides occasionally to mix thoroughly.
- Flavor and Adjust Frosting Consistency: Stir in the vanilla extract. Add milk or cream one tablespoon at a time until the frosting reaches your desired consistency for spreading.
- Level the Cakes: If the cakes have domed tops, use a serrated knife to level them for a flat surface.
- Assemble the Cake: Place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly on top.
- Add Second Layer: Carefully place the second cake layer on top of the frosted first layer.
- Frost the Cake: Cover the top and sides of the entire cake with the remaining cream cheese frosting, smoothing as desired.
- Decorate: Garnish the cake with toasted walnuts or pecans, place pineapple wedges, and sprinkle grated carrots as decoration.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the frosting before serving.
Notes
- Ensure pineapple is well-drained to prevent a soggy cake.
- Do not overmix batter to keep the cake light and tender.
- Chilling the cake before serving helps the frosting set for cleaner slices.
- Optional nuts can be omitted for nut-free versions or substituted according to preference.
- If you prefer a sweeter or tangier frosting, adjust powdered sugar or vanilla accordingly.
