Description
A delightful and moist cake featuring the tropical sweetness of pineapple and the earthy flavor of carrots, all topped with a luscious cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 3 medium)
- 1 cup crushed pineapple, drained
- ¾ cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Beat in 1 teaspoon vanilla extract.
- Gradually add the powdered sugar, beating until smooth and well combined.
- Spread the frosting evenly over the cooled cake.
Notes
- Ensure pineapple is well-drained to prevent a soggy cake.
- Allow the cake to cool completely before frosting for best results.
- For a richer frosting, use full-fat cream cheese and butter.
- Store leftover cake in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American