Carrot Pineapple Cake
This carrot pineapple cake is a moist and flavorful dessert, combining sweet carrots, juicy pineapple, and warm spices. Topped with a rich cream cheese frosting, it's perfect for any occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup chopped pecans optional
Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat vegetable oil, sugar, and brown sugar until combined.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Gradually mix in dry ingredients, then fold in carrots, pineapple, and pecans.
- Divide batter between cake pans and bake for 30-35 minutes.
- Let cakes cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
- Frost the cake and garnish with extra pecans if desired.