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A delicious Pineapple Carrot Cream Cake is shown as the featured image for the recipe article.

BEST Pineapple Carrot Cream Cake

This Pineapple Carrot Cream Cake is a moist and flavorful dessert with a tropical twist. The combination of sweet pineapple, earthy carrots, and tangy cream cheese frosting creates an irresistible flavor experience that's perfect for any celebration.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 2 cups shredded carrots, packed
  • 1 cup chopped walnuts or pecans optional
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Wire rack
  • Wooden skewer or toothpick

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the eggs and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the undrained crushed pineapple, shredded carrots, and nuts (if using).
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
  10. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  11. Stir in the vanilla extract and add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  12. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  13. Garnish with chopped nuts, shredded carrots, or a drizzle of caramel sauce (optional).
  14. Slice, serve, and enjoy. Refrigerate for at least 30 minutes before serving for best results.

Notes

Don't overmix the batter to prevent a tough cake. Use room temperature ingredients for smoother batter and frosting. Adjust sweetness to your liking by reducing sugar. Toast nuts for enhanced flavor. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. For a spicier flavor, add a pinch of ground cloves or ginger to the batter. Raisins, cranberries, or chopped dates can be added for extra flavor. Gluten-free all-purpose flour blend can be substituted for regular flour.