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Pineapple Carrot Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 51 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Carrot Cream Cake is a moist, flavorful dessert combining the natural sweetness of pineapple and grated carrots with a spiced batter featuring cinnamon, nutmeg, and cloves. Topped with a rich, creamy cream cheese frosting and garnished with toasted nuts and fresh pineapple wedges, this cake is perfect for celebrations or a delightful everyday treat.

Ingredients

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)

Decorations

  • Toasted walnuts or pecans
  • Pineapple wedges
  • Grated carrots

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
  2. Mix 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 well combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar and vegetable oil until thoroughly mixed. Add the eggs one at a time, whisking well after each addition to create a smooth blend. Stir in the vanilla extract for added flavor.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture using a mixer set to low speed. Mix just until combined; be careful not to overmix to keep the cake tender.
  5. Add Pineapple, Carrots, and Nuts: Gently fold in the well-drained crushed pineapple, grated carrots, and if using, the chopped walnuts or pecans, ensuring an even distribution without deflating the batter.
  6. Divide Batter and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a wooden skewer inserted into the center of the cakes comes out clean, indicating they are done.
  7. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully invert them onto wire racks to cool completely before frosting.
  8. Prepare Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, forming the base of the frosting.
  9. Add Powdered Sugar: Gradually incorporate the powdered sugar, one cup at a time, mixing on low speed to prevent sugar clouds and ensuring it is fully blended. Scrape down the sides of the bowl occasionally for even mixing.
  10. Flavor and Adjust Consistency: Stir in the vanilla extract. Add milk or cream one tablespoon at a time until the frosting reaches a spreadable consistency that is neither too thin nor too stiff.
  11. Level Cakes: If the cakes have domed tops, use a serrated knife to level them for an even stack and professional appearance.
  12. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the surface to create a smooth filling.
  13. Add Second Layer: Carefully place the second cake layer on top of the frosted first layer, aligning edges.
  14. Frost the Cake: Cover the top and sides of the entire cake with the remaining cream cheese frosting, smoothing it out for a neat finish.
  15. Decorate: Garnish the cake with toasted walnuts or pecans, pineapple wedges, and additional grated carrots to enhance both taste and presentation.
  16. Chill Before Serving: Refrigerate the finished cake for at least 30 minutes to allow the frosting to set and flavors to meld, making it easier to slice and serve.

Notes

  • Ensure the crushed pineapple is well-drained to prevent a soggy cake.
  • Do not overmix the batter to keep the cake light and tender.
  • Softened cream cheese and butter are key for a smooth frosting texture.
  • Adjust the frosting consistency with milk or cream as needed for easy spreading.
  • Refrigeration firms up the frosting and enhances flavor melding before serving.
  • Optional nuts add texture but can be omitted for nut-free preferences.

Find it online: https://slsrecipes.com/pineapple-carrot-cream-cake-recipe/