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–+ servings
Pineapple Carrot Cream Cake

Moist and Tropical Pineapple Carrot Cream Cake Bliss

This Hawaiian Pineapple Carrot Cream Cake is a moist and fluffy dessert that beautifully marries the sweetness of pineapple with the warmth of carrots.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1 teaspoon baking soda Ensure it’s fresh for proper rise.
  • 1 teaspoon baking powder Helps the cake rise; can be omitted if additional baking soda is used.
  • 1 teaspoon cinnamon Adjust quantity for more or less spice.
  • 1 pinch salt A pinch can be added to enhance sweetness.
  • 1 cup granulated sugar Can be substituted with coconut sugar for a different flavor.
  • 1 cup brown sugar You can use white sugar instead for lesser moisture.
  • 4 large eggs Replace with flax eggs for an egg-free option.
  • 1 cup vegetable oil Applesauce can be used as a lighter alternative.
  • 2 teaspoons vanilla extract Use pure extract for the best flavor.
  • 2 cups grated carrots Freshly grated carrots are recommended.
  • 1 cup crushed pineapple Ensure it's well-drained to avoid a wet cake.
  • 1 cup optional chopped walnuts Omit for a nut-free version.
For the Frosting
  • 8 ounces cream cheese Softened to ensure easy mixing.
  • ½ cup unsalted butter Ensure it’s softened for better blending.
  • 4 cups powdered sugar Can use less for a lighter frosting.
  • 1 teaspoon optional pineapple juice Increase or decrease to taste.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • Cake pans
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and a pinch of salt.
  3. In a large mixing bowl, blend together 1 cup of granulated sugar, 1 cup of brown sugar, 4 large eggs, 1 cup of vegetable oil, and 2 teaspoons of vanilla extract until smooth and creamy.
  4. Fold in 2 cups of freshly grated carrots and 1 cup of well-drained crushed pineapple into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
  6. If desired, stir in 1 cup of chopped walnuts for added texture and flavor.
  7. Evenly divide the batter between the two prepared cake pans.
  8. Place both pans in the preheated oven and bake for 30-35 minutes.
  9. Allow the cakes to cool in their pans for about 10 minutes, then transfer to wire racks to cool completely.
  10. Beat together 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until smooth and creamy.
  11. Gradually sift in 4 cups of powdered sugar and mix until well blended.
  12. Stir in 1 teaspoon of vanilla extract and, if desired, a splash of pineapple juice for extra flavor.
  13. Once the cakes are completely cool, frost the top of one layer with your cream cheese mixture, stack the second cake on top and frost the top and sides.
  14. Garnish with chopped walnuts or fresh pineapple slices, if desired.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use freshly grated carrots and well-drained pineapple for optimal moisture. Avoid overmixing the batter to maintain fluffiness.

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