Ingredients
For the Cake:
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 1/2 cups
- Baking Soda: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 3 large
- Vegetable Oil: 3/4 cup
- Crushed Pineapple: 1 (20 ounce) can, undrained
- Shredded Carrots: 2 cups, packed
- Chopped Walnuts or Pecans (optional): 1 cup
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces, softened
- Unsalted Butter: 1/2 cup (1 stick), softened
- Powdered Sugar: 4 cups
- Vanilla Extract: 1 teaspoon
- Milk or Heavy Cream: 2-3 tablespoons
Let’s Get Baking: Step-by-Step Instructions
Getting Started:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it to make this step super easy!
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed for the best flavor.
Mixing the Batter:
- Add Wet Ingredients: In a separate bowl, whisk together the eggs and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! A few lumps are okay.
- Fold in the Good Stuff: Gently fold in the undrained crushed pineapple, shredded carrots, and nuts (if using). Be careful not to overmix at this stage; overmixing can lead to a tough cake.
Baking the Cake:
- Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it – every oven is different!
- Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is crucial for preventing the cake from sticking and ensuring the frosting doesn’t melt.
Making the Cream Cheese Frosting:
- Beat the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer. This is where room temperature ingredients are essential! If your cream cheese or butter is too cold, you’ll end up with lumpy frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. This prevents a powdered sugar cloud from erupting in your kitchen!
- Add Vanilla and Milk: Stir in the vanilla extract and add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. I like mine to be thick enough to hold its shape but still easily spreadable.
Frosting and Serving:
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Get creative with your frosting technique – swirls, rosettes, or a simple smooth layer all work great.
- Garnish (Optional): Sprinkle with chopped nuts, shredded carrots, or a drizzle of caramel sauce for an extra touch of elegance.
- Serve: Slice, serve, and enjoy every delicious bite! This cake is best served chilled, so consider refrigerating it for at least 30 minutes before serving.
Pro Tips for Pineapple Carrot Cream Cake Perfection
Don’t Overmix the Batter:
Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined for a tender crumb.
Use Room Temperature Ingredients:
Room temperature eggs, cream cheese, and butter blend together more easily, creating a smoother batter and frosting.
Adjust Sweetness to Your Liking:
If you prefer a less sweet cake, reduce the amount of sugar slightly. Taste the frosting as you go and adjust the powdered sugar accordingly.
Toast the Nuts (Optional):
Toasting the nuts before adding them to the cake enhances their flavor and adds a delightful crunch. Spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
Variations and Substitutions to Try
Spice It Up:
Add a pinch of ground cloves or ginger to the batter for a warmer, spicier flavor.
Add Dried Fruit:
Raisins, cranberries, or chopped dates would be a delicious addition to this cake.
Make It Gluten-Free:
Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum for best results.
Change Up the Frosting:
Try a Pineapple Upside-down Cheesecake Bites inspired caramel frosting or a simple glaze made with powdered sugar and milk.
Serving Suggestions for Your Masterpiece
This Pineapple Carrot Cream Cake is perfect on its own, but here are a few ideas to elevate the experience:
- Serve with a scoop of vanilla ice cream or whipped cream.
- Pair it with a cup of coffee or tea.
- Add a side of fresh fruit, like berries or sliced pineapple.
Other Recipes You Might Enjoy
If you loved this Pineapple Carrot Cream Cake, you might also enjoy these other delicious recipes:
- Honey Glazed Carrots: A simple and elegant side dish.
- Hot Honey Whipped Ricotta Carrots: A sweet and spicy take on carrots.
- Pineapple Teriyaki Chicken Wings: A flavorful appetizer that combines sweet and savory.
- Carrot Apple Salad: A refreshing and healthy salad perfect for any occasion.
- Maple Brown Sugar Glazed Carrots: Another delicious way to enjoy carrots!
Storing Your Pineapple Carrot Cream Cake
To keep your cake fresh and moist, store it in an airtight container in the refrigerator for up to 3 days. The frosting will help to keep the cake from drying out. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Why This Pineapple Carrot Cream Cake is a Must-Try
Honestly, this isn’t just another cake recipe; it’s a flavor experience! The combination of sweet pineapple, earthy carrots, and tangy cream cheese frosting is simply irresistible. Plus, it’s surprisingly easy to make, even for novice bakers. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family. It’s a delightful twist on the classic carrot cake, and I think you’ll find yourself making it again and again! Don’t forget to share your creations; I can’t wait to see them!
Can I use a different type of nut besides walnuts or pecans?
Yes, the recipe states that using chopped walnuts or pecans is optional, so you can omit them altogether or substitute with your preferred nuts.
How should I store the Pineapple Carrot Cream Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
What can I do to make the cake less sweet?
If you prefer a less sweet cake, reduce the amount of sugar slightly. You can also taste the frosting as you go and adjust the powdered sugar accordingly.
Can I make this cake gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum for best results.
BEST Pineapple Carrot Cream Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the undrained crushed pineapple, shredded carrots, and nuts (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish with chopped nuts, shredded carrots, or a drizzle of caramel sauce (optional).
- Slice, serve, and enjoy. Refrigerate for at least 30 minutes before serving for best results.
