Carrot Pineapple Cake
Craving something sweet? The Carrot Pineapple Cake is your answer! This moist and flavorful cake combines the sweetness of carrots and pineapple, topped with a luscious cream cheese frosting. Perfect for celebrations or just because, it's a treat you won't want to miss!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Canola or vegetable oil
- 4 large Eggs room temperature
- 1.5 cups Packed light brown sugar
- 0.5 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 cups Grated carrots lightly packed
- 1 can (8 ounces) Crushed pineapple drained
- 0.75 cup Chopped walnuts
- 0.5 cup Raisins optional
- 1 package (8 ounces) Cream cheese softened to room temperature
- 0.5 cup Unsalted butter softened to room temperature
- 2 cups Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). This ensures a consistent baking temperature that helps the cake rise evenly. Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting them with flour to prevent sticking later on.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 ½ teaspoons of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. This mixture is your dry ingredients that will provide flavor and structure to your cake.
- In another mixing bowl, combine ¾ cup of canola oil, 4 large eggs (at room temperature), 1 ½ cups of packed light brown sugar, ½ cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Beat these ingredients together until they are well combined and smooth.
- Carefully stir in the flour mixture into the wet ingredients, mixing just until combined. This is important to ensure your cake does not become tough. You want to maintain a light and airy texture.
- Gently fold in 3 cups of grated carrots, 1 can (8 ounces) of drained crushed pineapple, ¾ cup of chopped walnuts, and ½ cup of optional raisins. Make sure these are evenly distributed throughout the batter for a delicious bite in every piece.
- Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles that may have formed.
- Place the pans in the preheated oven and bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as baking time can vary slightly.
- Once baked, allow the cakes to cool in the pans for about 10 minutes. This helps them set and makes it easier to remove them without breaking. Afterward, transfer them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy. Gradually add 2 cups of powdered sugar and continue to beat until fluffy and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Ensure a smooth finish for an appealing presentation.
- Finally, slice your beautiful Carrot Pineapple Cake and enjoy it with friends and family. It's sure to become a favorite!
Notes
- Use room temperature ingredients: Ensure your eggs and cream cheese are at room temperature for better blending and a smoother batter.
- Don’t overmix: Overmixing can lead to a dense cake. Mix just until combined to keep it light.
- Cool cakes completely: Allow your cakes to cool completely before frosting, as warm cake can melt the frosting.
- Variations: Feel free to add shredded coconut or dried fruit for a fun twist!