Description

This Pineapple Carrot Cream Cake combines the earthy sweetness of garden-fresh carrots with the vibrant, tropical tang of crushed pineapple, resulting in a moist cake with warm spices and a creamy frosting that both nourishes and delights.

Ingredients

Scale

2 cups All-Purpose Flour
2 cups Grated Carrots
1 can (8 oz) Crushed Pineapple
1 cup Granulated Sugar
3 Large Eggs
3/4 cup Vegetable Oil
2 tsp Ground Cinnamo
1 tsp Baking Soda
8 oz Cream Cheese
1.5 cups Powdered Sugar

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pa
In a medium bowl, whisk together all-purpose flour, baking soda, and ground cinnamo
In a large bowl, beat the eggs and granulated sugar until light and fluffy. Gradually pour in the vegetable oil, followed by the crushed pineapple and grated carrots
Slowly add the dry ingredients to the wet mixture and stir until just combined
Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick comes out clea
Let the cake cool completely on a wire rack
For the frosting, beat room temperature cream cheese until smooth, then add powdered sugar and vanilla extract and whip until light and airy
Spread the frosting over the cooled cake, slice, and serve

Notes

Use fresh grated carrots for best moisture. Room temperature ingredients yield a smoother batter.

Prep Time: 20 mins
Cook Time: 35-40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 345 kcal
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg