Description
A moist and flavorful carrot cake infused with crushed pineapple, topped with rich cream cheese frosting. Perfect for celebrations or a sweet treat any day.
Ingredients
Scale
For the Crust:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using).
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Adjust consistency with milk if needed.
- Frost cooled cake layers, stacking and covering the top and sides evenly.
Notes
For extra texture, toast the walnuts before adding. Store cake refrigerated due to frosting. Bring to room temperature before serving for best flavor.