Print

Pineapple Carrot Cream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Pineapple Carrot Cream Cake that combines the tropical sweetness of pineapple and earthy carrots, topped with creamy frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, for garnishing

Instructions

  1. Preheat the oven and prepare your pans.
  2. Whisk the dry ingredients.
  3. Beat the wet ingredients.
  4. Fold in the carrots and pineapple.
  5. Combine wet and dry.
  6. Bake the cakes.
  7. Cool the cakes.
  8. Make the cream cheese frosting.
  9. Assemble the cake.
  10. Garnish the beauty.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/pineapple-carrot-cream-cake-recipe/

Scroll to Top