Description
A moist and tropical carrot cake infused with crushed pineapple and topped with a creamy cream cheese frosting. Perfect for any celebration or simple dessert craving.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat together granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated carrots, drained crushed pineapple, and walnuts if using.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy.
- Spread frosting between layers and over top and sides of cooled cake. Refrigerate until ready to serve.
Notes
You can customize the seasonings to taste. For extra tropical flavor, add 1/2 cup shredded coconut to the batter.