Carrot Pineapple Cake
This Carrot Pineapple Cake is my favorite recipe, covered in a homemade creamy and smooth cream cheese frosting. The carrots and pineapple pair together perfectly, creating the most wonderfully moist cake.
Equipment
- 2 9 inch cake pans
- 1 box grater
- 1 mixer hand mixer or stand up
Ingredients
FOR THE CAKE:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 eggs
- ⅔ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups carrots finely shredded
- ⅓ cup crushed pineapple with juice
FOR THE FROSTING:
- 8 ounces cream cheese room temperature
- ½ cup butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp milk optional
Instructions
FOR THE BATTER:
- Preheat the oven to 350 degrees F. In a mixing bowl, add the eggs, oil, vanilla extract and sugar. Beat until thoroughly combined.
- Pour the flour, baking soda, baking powder, salt and cinnamon through a sifter to get out any lumps. Add to a medium sized bowl.
- Slowly add the sifted dry ingredients to the wet ingredients. Beat until combined. Next add the finely shredded carrots and crushed pineapple along with the juice. Beat for about 1-2 minutes.
- Grease two 9 inch cake pans. Evenly pour the batter into each pan. Place both pans in the preheated oven and bake for about 30-35 minutes. Stick a cake tester or a toothpick in the center of the cake to be sure it is done. Take the pans out of the oven and allow to cool.
FOR THE FROSTING:
- In a large bowl, beat the cream cheese, butter and vanilla extract using a hand held mixer. Beat until smooth, about 1 minute.
- Slowly add the powdered sugar. Beat until fluffy and creamy, about 2 minutes. If the frosting is too thick, you can add milk, starting with about 1/2 teaspoon at a time. If you choose to add nuts, fold them in now. Chill the frosting in the fridge, covered, until ready to frost the cake.
TO FINISH:
- Evenly spread the frosting over the first cake, using a small spatula or butter knife. Cover the sides and top until the cake is no longer visible. Next, add the other cake on top, creating two layers. Repeat the frosting process until the cake is covered entirely.
- Sprinkle the top with cinnamon or nuts if you choose. Slice and serve!
Notes
- You can add in nuts such as pecans or walnuts to your batter. You can also add about a 1/2 cup of raisins if you'd like. Some people love these additions while others cannot stand the thought of them in their cake. It is totally your preference.
- The frosting recipe will most likely make more than you need. With the excess frosting, store in an airtight container or zip lock bag and keep in the fridge for up to two weeks or you can freeze it for up to 3 months. This frosting is great for other food items such as homemade cinnamon buns!
- If you think your frosting is too thick, start by slowly adding about a 1/2 teaspoon of milk at a time to thin it out. Do not add too much, as this will make your frosting too runny.