Moist, sweet, and creamy Pineapple Carrot Cream Cake perfect for birthdays, holidays, or special occasions.

Scale

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

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

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1. Preheat oven to 350°F and grease two 9-inch round pans.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. 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 between pans and bake 25–30 minutes until a toothpick comes out clean.

8. Beat cream cheese and butter, gradually add powdered sugar and vanilla for frosting.

9. Assemble cake with frosting between layers and cover top and sides.

10. Decorate with extra carrot, pineapple, or toasted coconut if desired.

Substitute some oil with applesauce for extra moistness.

Add chopped nuts for texture.

Use apples if avoiding pineapple.

Add orange zest for flavor boost.

Store in fridge for up to 5 days or freeze layers for 2 months.