Description
A tropical twist on the classic carrot cake with crushed pineapple and cream cheese frosting, ensuring a moist and flavorful treat.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Fine Salt
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup Vegetable Oil
- 4 Large Eggs
- 2 cups Finely Grated Carrots
- 1 cup Crushed Pineapple
- 1 teaspoon Pure Vanilla Extract
- ½ cup Chopped Walnuts or Pecans (Optional)
- ½ cup Shredded Coconut (Optional)
- 8 oz Cream Cheese
- ½ cup Unsalted Butter
- 3 cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract (for frosting)
Instructions
- Prep your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Sift the dry ingredients into a medium bowl.
- Combine sugars with vegetable oil in a large mixing bowl.
- Add eggs one at a time, whisking thoroughly after each.
- Fold in grated carrots and crushed pineapple to the wet mixture.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 45 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan before frosting.
- Beat the cream cheese and butter for the frosting until fluffy. Add powdered sugar gradually and mix until smooth.
- Spread the frosting over the cooled cake and garnish with nuts or coconut if desired.
Notes
Store the cake in the refrigerator for up to 5 days, or freeze for up to 3 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 100mg
Keywords: cake, dessert, tropical, carrot, pineapple, cream cheese frosting