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Pineapple Carrot Cream Cake

Pineapple Carrot Cream Cake That Will Brighten Your Day

This Pineapple Carrot Cream Cake combines fresh carrots and juicy pineapple for a moist dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with a gluten-free flour blend (1:1)
  • 1 teaspoon baking soda acts as a leavening agent
  • 1 teaspoon baking powder offers additional leavening
  • 1 teaspoon cinnamon infuses warmth and depth of flavor
  • ½ teaspoon salt enhances overall sweetness
  • 1 cup granulated sugar adds sweetness and moisture retention
  • ½ cup brown sugar contributes moisture and caramel notes
  • 3 large eggs use at room temperature
  • ½ cup vegetable oil substituting half with unsweetened applesauce lightens it
  • 1 teaspoon vanilla extract adds depth to the flavor
  • 2 cups grated carrots freshly grated yields the best results
  • 1 cup crushed pineapple drain well to avoid excess liquid
  • ½ cup chopped walnuts (optional) omit for a nut-free version
For the Frosting
  • 8 ounces cream cheese gives the frosting a creamy and tangy flavor
  • ½ cup unsalted butter adds richness and smoothness
  • 2-3 cups powdered sugar sweetens and achieves a smooth texture
  • 1 tablespoon pineapple juice (optional) provides an extra tropical touch

Equipment

  • Mixing bowls
  • Whisk
  • Cake Pans
  • oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly mixed.
  3. In a separate bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil, and whisk until smooth. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. Gently fold in the grated carrots and crushed pineapple, and add walnuts if desired.
  6. Divide the batter between the prepared cake pans and bake for 30-35 minutes, checking for doneness around 30 minutes.
  7. Once baked, let the cakes cool in their pans for about 10 minutes before transferring to a wire rack.
  8. In a mixing bowl, beat together the cream cheese and unsalted butter until smooth. Gradually mix in powdered sugar and vanilla extract.
  9. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure to use fresh ingredients for the best flavor and texture. Follow the instructions carefully for optimal results.

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