Pineapple Carrot Cream Cake

Indulge your senses with this delightful Pineapple Carrot Cream Cake, a perfect blend of moistness and flavor that will captivate your taste buds. The sweet, tropical hints of crushed pineapple marry beautifully with the warm spices of cinnamon and the wholesome bite of grated carrots. Its rich cream cheese frosting complements the cake’s texture, creating a luscious dessert ideal for birthdays, holidays, or just a cozy afternoon treat. With a light aroma filling your kitchen as it bakes, this cake is sure to evoke smiles and warm memories. Gather your ingredients, and let’s embark on this scrumptious baking adventure!

Ingredients

• 2 cups all-purpose flour: Provides the structure and body of the cake.
• 1 ½ teaspoons baking soda: Helps the cake rise and become light and fluffy.
• 1 teaspoon baking powder: Works with baking soda for optimal leavening.
• 1 teaspoon cinnamon: Adds a warm, aromatic spice that enhances the flavors.
• ½ teaspoon salt: Balances sweetness and elevates flavor.
• ¾ cup granulated sugar: Sweetens the cake with a light texture.
• ¾ cup brown sugar: Contributes moisture and a rich depth of flavor.
• 3 large eggs: Binds the ingredients and adds richness to the batter.
• 1 cup vegetable oil: Keeps the cake moist and adds tenderness.
• 1 teaspoon vanilla extract: Infuses a soothing vanilla flavor.
• 2 cups grated carrots: Provides natural sweetness and a lovely texture.
• 1 cup crushed pineapple, drained: Adds tropical sweetness and moisture.
• ½ cup chopped walnuts (optional): Introduces a delightful crunch and nutty flavor.
• 8 oz cream cheese, softened: Forms the base of the creamy frosting.
• ½ cup unsalted butter, softened: Enhances flavor and texture in the frosting.
• 2 cups powdered sugar: Sweetens and gives structure to the frosting.
• 1 teaspoon vanilla extract: Lends an additional layer of flavor to the frosting.
• 1 tablespoon pineapple juice (optional): Adds a hint of tropical tang to the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon of vanilla extract until smooth and well combined.
3. Stir in the grated carrots and drained crushed pineapple until fully incorporated into the wet mixture.
4. In another bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
5. If you are using chopped walnuts, gently fold them into the batter.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cakes are baking, prepare the frosting. Beat the softened cream cheese and butter in a bowl until smooth and creamy.
9. Gradually add the powdered sugar and mix until fluffy. Stir in the remaining vanilla extract and optional pineapple juice for extra flavor.
10. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
11. Spread frosting on top of one layer of cake, stack the second layer on top, and then frost the top and sides. Garnish with additional walnuts or fresh pineapple slices if desired.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Servings: 10-12
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Cooking Tip: Make sure your eggs and butter are at room temperature for better mixing and texture.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for best flavor.
• Freezing: You can freeze the un-frosted cake layers for up to three months. Thaw in the refrigerator before frosting.
• Flavor Variations: For a tropical twist, add shredded coconut to the batter. You can also experiment with different nuts like pecans, or even blend in spices like nutmeg for added warmth.

Frequently Asked Questions

1. Can I make this cake gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend.

2. How can I make the cake healthier?
   You can reduce the sugar slightly or substitute some of the oil with applesauce for a lower-fat option.

3. What can I use instead of cream cheese for frosting?
   You can use mascarpone cheese or a vegan cream cheese alternative.

4. Is it necessary to use walnuts?
   No, they are optional. You can omit them for a nut-free cake.

5. Can I bake this in a single pan?
   Yes, you can bake it in one 9-inch pan and adjust the baking time, checking for doneness.

6. How do I know when the cake is done?
   The cake should spring back when lightly pressed and a toothpick stabbed into the center should come out clean.

People Also Ask

1. What is the best way to drain crushed pineapple?
   Place it in a fine mesh strainer over a bowl and press down to remove excess moisture.

2. How do I keep the cake moist?
   Store it properly in an airtight container and consider using oil instead of butter for moisture.

3. Can I add more spices?
   Yes, feel free to add nutmeg or ginger to enhance the flavor profile.

4. How long does this cake last?
   It lasts in the refrigerator for about a week.

5. Can I use fresh pineapple instead of canned?
   Yes, but you will need to grind it finely and drain it well to avoid excess moisture.

6. What other fruits can be added to this cake?
   You can add zucchini, apples, or even other canned fruits such as peaches for a twist.

Conclusion

This Pineapple Carrot Cream Cake is a delightful treat that combines vibrant flavors and textures in every bite. Whether you are celebrating a special occasion or simply enjoying a slice with your afternoon tea, this cake is bound to bring joy to your table. Try this recipe, share your experience, and enjoy the smiles it brings to your loved ones. Happy baking!