Pineapple Carrot Cream Cheese (Print-Friendly Format)
Moist, spiced pineapple carrot cake topped with creamy frosting.
# Required Ingredients:
→ Cake
01 -
312g all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 and 1/2 teaspoons ground cinnamon
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground ginger
08 -
1/2 teaspoon ground nutmeg
09 -
240ml canola or vegetable oil
10 -
250g packed light or dark brown sugar
11 -
67g granulated sugar
12 -
4 large eggs, room temperature
13 -
1 teaspoon pure vanilla extract
14 -
260g freshly shredded carrots (about 4 peeled large carrots)
15 -
8 ounces (1 cup) crushed pineapple, drained
16 -
125g chopped walnuts
→ Cream Cheese Frosting
17 -
226g full-fat brick cream cheese, softened to room temperature
18 -
113g unsalted butter, softened to room temperature
19 -
360g confectioners' sugar, plus extra 30g if needed
20 -
1 teaspoon pure vanilla extract
21 -
1/8 teaspoon salt
# How to Make It:
01 -
Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
02 -
Whisk together flour, baking powder, baking soda, salt, cinnamon, and other spices in a large bowl.
03 -
Whisk oil, brown sugar, granulated sugar, eggs, and vanilla extract in a medium bowl. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in grated carrots, pineapple, and walnuts.
04 -
Spread batter evenly in the prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. If edges brown too quickly, loosely cover with aluminum foil.
05 -
Remove cake from oven and transfer to a wire rack. Cool completely, refrigerating after 45 minutes to speed the process.
06 -
In a large bowl, beat cream cheese and butter together on high speed until smooth. Add confectioners' sugar, vanilla, and salt. Beat on low for 30 seconds, then high for 2 more minutes. Add extra sugar if thicker frosting is desired.
07 -
Spread frosting over the cooled cake. Refrigerate for 30 minutes before slicing to set frosting.
# Additional Information:
01 -
Avoid pre-shredded carrots as they are too dry. Freshly grate your own for optimal moisture.
02 -
You can substitute 1/2 cup of the oil with unsweetened applesauce to maintain moisture.
03 -
The cake can be made ahead and stored unfrosted in the refrigerator for up to 2 days or frozen for up to 3 months.