Description
A moist, flavorful cake that brings together the sweetness of carrots and the tropical twist of pineapple. Topped with a rich cream cheese frosting, this dessert is a perfect balance of sweet and tangy flavors.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 3 large eggs
- ¾ cup (180ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (240g) crushed pineapple, drained
- ½ cup (60g) chopped walnuts (optional)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
Instructions
1️⃣ Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2️⃣ Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3️⃣ Combine Wet Ingredients: In another bowl, whisk the eggs, oil, and vanilla extract. Add the grated carrots and drained pineapple.
4️⃣ Make the Batter: Gradually fold the wet ingredients into the dry ingredients. Stir until combined. If using, fold in the walnuts.
5️⃣ Bake: Divide the batter between the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6️⃣ Prepare Frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy and fluffy.
7️⃣ Assemble & Frost: Spread frosting on one cake layer, stack the second layer, and frost the top and sides. Decorate with extra nuts or pineapple bits if desired.
8️⃣ Chill & Serve: Let the cake set in the fridge for at least 30 minutes before serving for the best texture.
- Prep Time: 15 min
- Cook Time: 35 min