Description
A moist and fruity dessert that combines grated carrots and crushed pineapple, topped with a delicious cream cheese frosting. Perfect for any occasion!
Ingredients
Cake Ingredients
- 2 cups grated carrots (Freshly grated is best.)
- 1 cup canned crushed pineapple, drained (Do not squeeze it bone dry.)
- 3 large eggs (Helps bind everything.)
- 1 cup vegetable oil (Keeps the cake moist.)
- 1/2 cup brown sugar (Adds depth and moisture.)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (Simple choice for this cake.)
- 2 teaspoons baking powder (Helps the cake lift.)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (Classic spice.)
- 1/4 teaspoon ground nutmeg (Adds warmth.)
- 1/2 teaspoon salt (Enhances flavor.)
Frosting Ingredients
- 8 ounces cream cheese, softened (Use brick style for best results.)
- 1/2 cup butter, softened (Not melted.)
- 4 cups powdered sugar (Add gradually.)
- 1 teaspoon vanilla extract
- 1-2 tablespoons well-drained crushed pineapple (For a pineapple twist.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans, or use a 9×13 inch pan for a sheet cake.
- Grate the carrots finely and set aside.
- Drain the pineapple in a strainer for a few minutes.
Mixing
- In a large bowl, whisk together the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Gradually add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
- Gently fold in the grated carrots and drained pineapple.
Baking
- Pour the batter into the prepared pans or sheet pan.
- Bake for 25 to 35 minutes or until a toothpick comes out with a few moist crumbs.
- Cool completely before frosting.
Frosting
- Beat the softened cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar and mix until creamy.
- Mix in vanilla and a pinch of salt, and then add the crushed pineapple if desired.
- Chill the frosting for 15-20 minutes if needed before spreading on the cooled cake.
Notes
Store the cake in the fridge for up to 4-5 days. Unfrosted cake layers can be frozen for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American