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Pineapple Carrot Cream Cake Moist Tropical

Indulge in the tropical flavors of this moist Pineapple Carrot Cream Cake. A delightful combination of sweet pineapple, grated carrots, and a creamy cream cheese frosting makes this cake a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 2 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Beat sugar and oil until combined. Beat in eggs, then stir in vanilla extract.
  4. Gradually add dry ingredients to wet, mixing until just combined.
  5. Stir in crushed pineapple, grated carrots, and nuts (if using).
  6. Pour batter into pan and bake for 30-35 minutes, or until a skewer comes out clean.
  7. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  8. For the frosting: Beat cream cheese and butter until smooth.
  9. Gradually add powdered sugar, beating until smooth. Add milk and vanilla extract, and beat until fluffy.
  10. Frost the top of the cooled cake with the cream cheese frosting.
  11. Slice and serve. Enjoy!

Notes

For a richer flavor, consider using brown butter in the frosting.