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Moist Pineapple Carrot Cream Cake
Dominique

Pineapple Carrot Cream Cake

This decadent Ultimate Pineapple Carrot Cream Cake features a moist, spice-infused carrot cake base with shredded carrots, crushed pineapple, and walnuts, topped with a rich and tangy cream cheese frosting. Perfect for any celebration, it's a delightful blend of sweet and creamy textures.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2.5 cups all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 1 cup canola or vegetable oil
  • 1.25 cups packed light or dark brown sugar
  • 0.33 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded carrots (about 4 large peeled carrots)
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts
Cream Cheese Frosting
  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 0.125 teaspoon salt

Equipment

  • Oven
  • 9x13 inch pan
  • Large bowl
  • Medium bowl
  • Wire rack
  • handheld or stand mixer
  • Paddle or whisk attachment
  • Toothpick
  • Aluminum Foil

Method
 

Cake Preparation
  1. Preheat oven to 350°F (177°C) and grease a 9x13-inch pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.
  3. In a medium bowl, whisk oil, sugars, eggs, and vanilla. Combine wet and dry ingredients, then fold in carrots, pineapple, and walnuts.
  4. Spread the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean. Loosely cover with foil if browning too quickly.
  5. Remove the cake from the oven, cool completely on a wire rack, and optionally refrigerate to speed up cooling.
Frosting and Serving
  1. For the frosting, beat cream cheese and butter until creamy. Add confectioners' sugar, vanilla, and salt, then beat on low and then high speed until smooth; add extra sugar if a thicker frosting is desired.
  2. Spread frosting on the cooled cake and refrigerate for 30 minutes before serving to set.
  3. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

If the top or edges of the cake brown too quickly, loosely cover with aluminum foil. Refrigerate the frosted cake for 30 minutes before serving to help set the frosting and make cutting easier. Store leftover cake tightly covered in the refrigerator for up to 5 days.