Description
This Pineapple Carrot Cream Cake is a moist and flavorful dessert that combines the natural sweetness of pineapple and carrots with warm spices and a smooth cream cheese frosting. Perfect for celebrations or any special occasion, this cake delivers a delightful balance of textures and tastes in every bite.
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)
- Toasted walnuts or pecans, for decoration
- Pineapple wedges, for decoration
- Grated carrots, for decoration
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 ensure easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk granulated sugar and vegetable oil until combined. Add eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing, which can toughen the cake.
- Fold in Fruits and Nuts: Gently fold in the well-drained crushed pineapple, grated carrots, and chopped walnuts or pecans if using, ensuring an even distribution without deflating the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then carefully invert them onto wire racks to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape sides as needed to ensure even mixing.
- Flavor and Adjust Consistency: Stir in vanilla extract. Add milk or cream one tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Level Cakes: If the cakes have domed tops, level them with a serrated knife to ensure even stacking.
- Assemble Cake: Place one cake layer on a serving plate or stand, spread a generous layer of cream cheese frosting evenly on top.
- Stack Layers: Carefully place the second cake layer on top of the frosted first layer.
- Frost Top and Sides: Apply remaining cream cheese frosting evenly over the top and sides of the assembled cake.
- Decorate: Garnish the cake with toasted walnuts or pecans, pineapple wedges, and some grated carrots for an appealing presentation.
- Chill Before Serving: Refrigerate the completed cake for at least 30 minutes to set the frosting and enhance flavors before slicing and serving.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the cake batter.
- Do not overmix the batter to prevent a dense cake texture.
- Feel free to omit nuts for a nut-free version.
- Adjust frosting thickness by adding milk or cream gradually for the perfect spreadability.
- Refrigerate cake well; cream cheese frosting benefits from chilling to firm up.
- Use fresh grated carrots for best texture and flavor.
