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–+ servings
Carrot Cake with Pineapple and Cream Cheese

Moist Carrot Cake with Pineapple and Cream Cheese Bliss

This Moist Carrot Cake with Pineapple and Cream Cheese is a delightful dessert that's perfect for all occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 36 minutes
Cooling Time 10 minutes
Total Time 1 hour 6 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Nutmeg can be used as an alternative
  • 1 cup Unsalted Butter Can substitute with margarine or non-dairy alternatives
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar Can substitute with coconut sugar
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil
  • 3 large Eggs Use flax eggs for vegan option
  • 1 cup Milk Can substitute with plant-based milk
  • 2 teaspoons Vanilla Extract Use quality vanilla for best results
  • 2 cups Shredded Carrots Pre-shredded saves preparation time
  • 1 cup Crushed Pineapple Ensure well-drained if using canned
For the Frosting
  • 4 cups Powdered Sugar
  • 8 oz Cream Cheese Can substitute with non-dairy options
  • 1/4 cup Pineapple Juice Can replace with milk if unavailable
Optional Topping
  • 1/2 cup Chopped Pecans Can substitute with walnuts or omit

Equipment

  • mixing bowls
  • electric mixer
  • 9-inch round cake pans
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray, lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and ground cinnamon.
  3. In another mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, then add the vegetable oil, eggs, milk, and vanilla extract.
  4. Slowly incorporate the dry ingredients into the wet ingredients and gently fold in the shredded carrots and crushed pineapple.
  5. Pour the batter evenly between the prepared cake pans and bake for approximately 36 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the cream cheese frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and pineapple juice.
  8. Assemble the cake by placing one layer on a serving plate, spreading frosting on top, then adding the second layer and frosting the top and sides.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 2500IUVitamin C: 1mgCalcium: 40mgIron: 0.7mg

Notes

Ensure to cool the cakes completely before frosting to prevent melting and maintain their structure.

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