Pineapple Carrot Cream Cake

This Pineapple Carrot Cream Cake is a moist, sweet, and creamy dessert that combines tender carrot cake, juicy pineapple, and a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this cake is bursting with flavor and texture.

Why You’ll Love This Recipe

• Moist and tender: Pineapple adds natural sweetness and moisture
• Creamy frosting: Smooth cream cheese frosting complements the spiced cake
• Perfectly spiced: Warm cinnamon, nutmeg, and ginger enhance the flavors
• Great for celebrations: Ideal for birthdays, gatherings, or holiday dessert tables
• Easy to make: Straightforward steps yield a stunning cake

Ingredients

For the cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained

For the cream cheese frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat oil, applesauce, granulated sugar, and brown sugar until smooth.
4. Add eggs and vanilla extract, mixing until combined.
5. Gradually add dry ingredients, mixing until just combined.
6. Fold in grated carrots and crushed pineapple.
7. Divide batter evenly between prepared pans and bake 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
8. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
9. Assemble the cake by spreading frosting between layers and covering the top and sides.
10. Decorate with extra grated carrot, pineapple chunks, or toasted coconut if desired.

Tips & Variations

• Extra moist cake: Substitute 1/4 cup oil with applesauce for healthier sweetness.
• Nutty twist: Add 1/2 cup chopped walnuts or pecans for texture.
• Pineapple-free version: Use applesauce or crushed apples if you prefer.
• Flavor boost: Add 1 teaspoon orange zest for a citrusy note.
• Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before frosting.
• Serving: Allow cake to reach room temperature for best flavor and texture.

Serving & Pairing Ideas

• Pair with a cup of hot tea, coffee, or milk for a comforting treat.
• Serve alongside fresh fruit or vanilla ice cream for an indulgent dessert.
• Garnish with toasted coconut, chopped nuts, or pineapple slices for extra flair.

Frequently Asked Questions

Can I make this cake in a single pan?

Yes, but adjust baking time to 40–50 minutes and check with a toothpick for doneness.

Can I use pre-shredded carrots?

Yes, just ensure they are finely grated for even baking.

How do I keep the cake moist?

Do not overbake and ensure pineapple is drained. Frosting also helps seal in moisture.

Can I make this cake dairy-free?

Yes, use dairy-free cream cheese and butter substitutes. The texture may be slightly different but still delicious.

Ready to Make It?

This Pineapple Carrot Cream Cake is moist, flavorful, and creamy, perfect for celebrations or a special treat. Easy to bake and visually impressive, it’s a dessert everyone will adore. Save this recipe to your Pinterest board and enjoy a sweet, tropical twist on classic carrot cake!

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