Description
Enjoy a moist and flavorful Carrot Cake made with grated carrots and crushed pineapple, topped with creamy cream cheese frosting. This delightful treat is perfect for any occasion, offering a sweet and tropical flavor combination that will satisfy your cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until well blended.
- In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, vanilla extract, and coconut extract (if using). Mix until the eggs are fully incorporated and the mixture is smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just combine until there are no dry flour pockets.
- Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) into the batter. Ensure that the fruits and vegetables are evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops for even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until the mixture is creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. This will be the bottom layer.
- Spread a generous amount of cream cheese frosting on top of the first layer, smoothing it out evenly with a spatula.
- Carefully place the second layer on top of the frosted first layer. Press down gently to ensure it adheres.
- Use the remaining cream cheese frosting to frost the top and sides of the cake. You can create a smooth finish or use a spatula to create decorative swirls and peaks.
- If desired, sprinkle additional chopped nuts on top of the cake for garnish, or add a few pineapple slices for a tropical touch.
- Slice the cake into wedges using a sharp knife. Wipe the knife clean between cuts for neat slices.
- Serve the cake at room temperature or slightly chilled. It pairs wonderfully with a cup of coffee or tea.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving again.
Notes
- For added flavor, consider adding raisins or shredded coconut to the batter.
- Ensure all ingredients are at room temperature for the best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes