Description
A moist and tender carrot cake enhanced with juicy pineapple for a tropical twist, richly spiced and topped with tangy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, well drained
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- 1/2 cup raisins (optional)
- Cream cheese frosting (8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla extract)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in grated carrots and drained pineapple.
- Fold in dry ingredients until just combined. Add nuts, coconut, or raisins if desired.
- Pour batter into prepared pan(s) and bake for 35–55 minutes, depending on pan size, until a toothpick inserted in the center comes out clean.
- Cool completely on wire racks.
- For frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in vanilla extract until smooth.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
- Drain pineapple well to avoid excess moisture.
- Fresh pineapple can be used for a more vibrant flavor.
- For cupcakes, bake 18–22 minutes.
- To prevent over-browning, tent cake with foil during final minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
