Moist pineapple-carrot cake bursting with sweet spices, topped with rich cream cheese frosting—a perfect balance of fruity zest and creamy indulgence.
Ingredients:
✅ 2 cups all-purpose flour
✅ 2 cups granulated sugar
✅ 1 teaspoon baking powder
✅ 1/2 teaspoon baking soda
✅ 1/2 teaspoon salt
✅ 1 teaspoon cinnamon
✅ 1 cup vegetable oil
✅ 4 large eggs
✅ 2 cups finely shredded carrots
✅ 1 cup crushed pineapple, drained
✅ 1 teaspoon vanilla extract
✅ 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
✅ 1/2 cup unsalted butter, softened
✅ 8 oz cream cheese, softened
✅ 4 cups powdered sugar
✅ 2 teaspoons vanilla extract
✅ Fresh pineapple pieces for decoration
Instructions:
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, followed by the eggs, one at a time. Mix in the shredded carrots, crushed pineapple, and vanilla.
3️⃣ Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely.
4️⃣ For the frosting, beat together the butter and cream cheese until light and fluffy. Gradually beat in the powdered sugar, one cup at a time. Stir in the vanilla.
5️⃣ Once the cake has cooled, spread the frosting evenly over the top. Decorate with fresh pineapple pieces.
6️⃣ Serve the cake at room temperature. Store any leftovers in the refrigerator.
[Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes | Calories: 350 | Servings: 12]