Description
Indulge in a slice of moist Carrot Cake with Pineapple and Cream Cheese Frosting, a delightful dessert that perfectly balances sweetness and warmth. This cake features the natural moisture of shredded carrots and crushed pineapple, making it irresistibly tender. The rich cream cheese frosting, infused with a hint of pineapple juice, adds a luxurious touch to every bite, while toasted pecans provide a satisfying crunch. Whether you’re celebrating a special occasion or enjoying an afternoon treat with family, this cake is sure to impress.
Ingredients
Scale
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 4 large eggs
- 2 cups cake flour
- 2 teaspoons baking powder
- 2 cups shredded carrots
- 1 cup crushed pineapple (well drained)
- 8 ounces cream cheese (room temperature)
- 4 cups powdered sugar
- 3/4 cup pecans (chopped and toasted)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In one bowl, combine cake flour, baking powder, baking soda, and cinnamon. Set aside.
- In another bowl, beat the butter and sugars until creamy. Add eggs, vegetable oil, milk, and vanilla; mix well.
- Gradually blend in the dry ingredients until just combined. Fold in the carrots and crushed pineapple.
- Divide batter into prepared pans and bake for about 36 minutes or until a toothpick comes out clean. Cool before transferring to racks.
- For frosting, beat butter and cream cheese until smooth; gradually add powdered sugar and pineapple juice.
- Once cooled, assemble the cake by layering frosting between the cakes and on top.
- Garnish with toasted pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg