Pineapple Cream Cheese Carrot Cake is a delightful blend of sweet pineapple, spiced carrots, and creamy frosting.
Moist and fluffy, it’s perfect for any occasion, offering a tropical twist on a classic dessert.
The combination of grated carrots and juicy pineapple keeps the cake tender, while the warm spices add a comforting depth of flavor. Whether you choose to include walnuts or keep it nut-free, this cake will impress with every bite.
Equipment
- 2 Large mixing bowls
- Whisk
- spatula
- 9-inch round cake pans
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
- Cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir well until all dry ingredients are evenly mixed.
- Add the vegetable oil and eggs to the bowl with the dry mixture. Beat together until the batter is smooth and fully combined.
- Gently fold in the grated carrots, crushed pineapple, and vanilla extract. If using, add the chopped walnuts and stir until evenly distributed.
- Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula.
- Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Once the cakes are fully cooled, spread the cream cheese frosting generously between the layers and over the top and sides of the cake.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Nut-Free Option: Skip the walnuts if you prefer a nut-free cake.
- Drain the Pineapple Well: Ensure the crushed pineapple is thoroughly drained to prevent excess moisture in the cake.
- Frosting Consistency: For best results, chill the cream cheese frosting slightly before using to make it easier to spread.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Make Ahead: You can bake the cakes a day in advance and frost them just before serving.
- Serving Suggestion: This cake pairs perfectly with a scoop of vanilla ice cream or a dusting of powdered sugar on top for added sweetness.
