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Pineapple Carrot Cream Cake

Pineapple Carrot Cream Cake: Tropical Bliss in Every Bite

This Pineapple Carrot Cream Cake combines vibrant carrot sweetness with tropical pineapple zing, resulting in a moist cake perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with whole wheat flour for added nutrition.
  • 1 cup Granulated sugar Coconut sugar works well for a lower glycemic option.
  • 2 teaspoons Baking powder Ensure it's fresh to prevent a dense cake.
  • 1 teaspoon Baking soda Essential leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Adjust based on preference.
  • 1/2 teaspoon Nutmeg Adjust based on preference.
  • 1/2 teaspoon Ginger Adjust based on preference.
  • 1/2 cup Vegetable oil Substitute with melted coconut oil for a tropical twist.
  • 3 large Eggs For vegan option, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
  • 2 cups Grated carrots Contributes natural sweetness and moisture.
  • 1 cup Crushed pineapple (drained) Adds tropical flavor; can swap with unsweetened applesauce.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1/2 cup Chopped walnuts (optional) Pecans are a lovely alternative or omit for nut-free version.
For the Frosting
  • 2 cups Cream cheese frosting Use dairy-free frosting to maintain a vegan option.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • hand mixer
  • spatula
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until they are thoroughly combined.
  3. Add the vegetable oil and eggs to your dry ingredients and blend until the mixture is smooth and homogenous.
  4. Gently fold in the grated carrots, drained crushed pineapple, and vanilla extract into the batter.
  5. Pour the batter evenly into the prepared cake pans, ensuring a smooth top.
  6. Place the pans in your preheated oven and bake for 30–35 minutes, checking for doneness.
  7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks.
  8. Once cooled completely, frost the cakes with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For the best results, use fresh baking powder and baking soda. Avoid overmixing the batter after adding wet ingredients. Refrigerating the cake overnight can enhance flavor.

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