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Pineapple Carrot Cream Cake : Moist & Tropical

A moist and flavorful tropical-inspired cake filled with grated carrots, crushed pineapple, and topped with a creamy frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
Mix-ins
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts (optional)
Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pineapple juice (optional, for extra flavor)

Method
 

  1. Combine sugars, eggs, oil, and vanilla extract. Stir in grated carrots and crushed pineapple.
  2. Mix dry ingredients and fold into wet mixture. Add walnuts if using.
  3. Divide batter into prepared pans and bake for 30-35 minutes.
  4. Beat cream cheese and butter, then gradually add powdered sugar. Stir in vanilla and pineapple juice.
  5. Assemble cake layers with frosting and garnish with walnuts or pineapple slices.

Notes

For extra tropical flavor, add a tablespoon of pineapple juice to the frosting. Substitute walnuts with pecans if preferred.