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Pineapple Carrot Cream Cake

Delicious Pineapple Carrot Cream Cake for a Tropical Treat

This Pineapple Carrot Cream Cake is moist, flavorful, and a perfect tropical treat for all occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 1 teaspoon baking powder make sure it’s fresh for best results
  • 1 teaspoon baking soda make sure it’s fresh for best results
  • 1 teaspoon ground cinnamon adds warmth and spice
  • ½ teaspoon nutmeg adds warmth and spice
  • ¼ teaspoon cloves adds warmth and spice
  • ½ teaspoon salt enhances overall flavor
  • 1 ½ cups granulated sugar consider using applesauce or honey as a healthier alternative
  • ½ cup vegetable oil adds moisture; melted coconut oil can be used
  • 3 large eggs binds the mixture
  • 1 teaspoon vanilla extract using pure vanilla will give you the best results
  • 1 cup crushed pineapple ensure it’s well-drained to prevent sogginess
  • 1 ½ cups grated carrots use freshly grated carrots for optimal flavor
  • ½ cup chopped walnuts or pecans optional for added crunch
For the Frosting
  • 8 ounces cream cheese the base of the frosting
  • ½ cup unsalted butter using it at room temperature ensures easy mixing
  • 3 ½ cups powdered sugar adjust to your desired sweetness
  • as needed milk or cream helps achieve the perfect frosting consistency

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • 9-inch round cake pans
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the granulated sugar and vegetable oil until well combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients, folding gently until just combined.
  5. Fold in the crushed pineapple and grated carrots until evenly distributed. Add walnuts or pecans if desired.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes until a skewer inserted comes out clean.
  7. Once baked, cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
  1. Prepare the frosting by beating together the cream cheese and unsalted butter until smooth. Gradually add powdered sugar and stir in vanilla and milk/cream as needed.
  2. Level the tops of the cooled cakes if needed. Place one layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
  3. Garnish with toasted nuts, pineapple wedges, or grated carrots for decoration.
  4. Chill the frosted cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 1000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to maintain a light texture.

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