Hey there, fellow bakers! Are you ready to brighten up your dessert game with a tropical twist? Today, I’m thrilled to share with you my secret recipe for the moistest, most flavorful Pineapple Carrot Cake you’ve ever tasted. Perfect for spring gatherings, Easter celebrations, or just because, this cake is a game-changer. Plus, it’s packed with fruity goodness and a hint of spice that will leave everyone asking for seconds. Let’s dive in!
Why You’ll Love This Recipe
- Moist and flavorful with the perfect balance of tropical pineapple and classic carrot cake spices
- Easy to make with simple, everyday ingredients
- Creamy frosting that complements the cake beautifully
- Perfect for family dinners, potlucks, or special occasions
- Can be made ahead for convenience
Ingredients
Here’s what you’ll need to make this delicious Pineapple Carrot Cake. Don’t worry, it’s all easy to find at your local grocery store!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together. This recipe is a breeze, and I’ve included some pro tips along the way to ensure your cake turns out perfectly every time.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Add grated carrots and crushed pineapple, stirring until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in chopped walnuts if using.
- Divide the batter between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and mix until fluffy.
- Stir in vanilla extract and pineapple juice for extra flavor.
- Place one cake layer on a serving plate and spread with frosting.
- Add the second layer and frost the top and sides.
- Garnish with chopped walnuts or pineapple slices for decoration.
Pro Tips for Making the Recipe
Here are a few tricks to ensure your Pineapple Carrot Cake turns out moist and delicious every time:
- Don’t overmix the batter – it’s key to keeping the cake tender.
- Use fresh pineapple for the best flavor.
- Let the cake cool completely before frosting for a clean finish.
- Add a splash of pineapple juice to the frosting for an extra burst of tropical flavor.
How to Serve
This cake is perfect for serving at family gatherings, Easter brunch, or even as a special treat for your next Pineapple Carrot Cake dessert. Consider pairing it with a fresh fruit salad or a scoop of vanilla ice cream for an extra-special touch.
Make Ahead and Storage
This cake can be baked and frosted ahead of time, making it a great option for busy schedules. Store it in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
There you have it, folks! A moist, tropical, and downright delicious Pineapple Carrot Cake that’s sure to become a family favorite. Don’t forget to share your creations with me on social media – I’d love to see how it turns out!
Pineapple Carrot Cream Cake : Moist & Tropical
Ingredients
Method
- Combine sugars, eggs, oil, and vanilla extract. Stir in grated carrots and crushed pineapple.
- Mix dry ingredients and fold into wet mixture. Add walnuts if using.
- Divide batter into prepared pans and bake for 30-35 minutes.
- Beat cream cheese and butter, then gradually add powdered sugar. Stir in vanilla and pineapple juice.
- Assemble cake layers with frosting and garnish with walnuts or pineapple slices.