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Sweet carrots and juicy pineapple join forces in this ultimate pineapple carrot cake that never lasts long at any gathering I bring it to. The tangy cream cheese frosting on top has been a favorite in my kitchen for years surprising guests with how moist and flavorful every bite is. Whether it is a birthday a summer party or just a baking day at home this cake truly feels like a sunny treat.
Ingredients
- All purpose flour: gives the cake structure and holds everything together always scoop and level with a spoon for best results
- Baking powder and baking soda: both help the cake rise light and fluffy be sure yours are fresh for the best lift
- Ground cinnamon: gives warmth and spice nothing beats freshly ground if you have it
- Fine salt: balances the sweetness and enhances the other flavors pick a pure variety with no additives
- Granulated sugar: sweetens the whole cake cane sugar produces the cleanest flavor
- Large eggs: bind the batter and add moisture fresh eggs at room temperature mix best for even texture
- Vegetable oil: keeps the crumb extra tender and moist neutral tasting oils work best
- Vanilla extract: infuses aroma and extra sweetness pure vanilla gives the frosting and cake a boost
- Finely grated carrots: bring natural sweetness and moisture pick firm fresh carrots for the sweetest flavor
- Crushed pineapple: adds juiciness tropical flavor and keeps the cake ultra moist drain very well to avoid a soggy bottom
- Chopped walnuts: optional for crunch and nutty flavor toast them lightly for even more depth
- Cream cheese: softened for the perfect lush smooth frosting always look for full-fat blocks not the tubs
- Unsalted butter: softened creates creamy structure for the frosting allow to come fully to room temperature
- Powdered sugar: sifted for a light sweet icy frosting sifting removes any lumps
- Vanilla extract for frosting: boosts the cream cheese flavor use the same good quality extract as before
- Pineapple chunks and extra shredded carrots for garnish: make the cake look festive and hint at the flavors inside
Step by Step Instructions
- Prepare the Pan and Oven:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Grease and flour a nine by thirteen inch baking pan. Use a paper towel or pastry brush to get into every corner then dust lightly with flour tapping out any excess. This prevents sticking and ensures perfect release.
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking powder baking soda cinnamon and salt. Whisk thoroughly to distribute the leaveners and spices evenly. This step is crucial for a consistent crumb and ensures no clumps of baking soda hide in your cake.
- Beat the Wet Ingredients:
- In a large mixing bowl beat together the granulated sugar eggs vegetable oil and vanilla extract. Use an electric hand mixer or stand mixer and mix on medium speed for about three minutes. The mixture should be pale and slightly thickened which means it has incorporated plenty of air for a light cake.
- Combine Wet and Dry:
- Gradually add the dry ingredient mix to the wet bowl in three batches. Run the mixer on low speed and stop once you no longer see streaks of flour. Overmixing at this stage can make the cake tough so stop once just combined.
- Fold in Carrots Pineapple and Walnuts:
- Switch to a spatula and gently fold in the grated carrots well drained crushed pineapple and optional walnuts. Make sure the pineapple is as dry as possible before adding it. Fold just until the add-ins are evenly distributed.
- Bake the Cake:
- Pour the thick batter into your prepared pan. Spread the top evenly with a spatula. Bake for thirty five to forty minutes in the center of the oven. Test with a toothpick in the center. It should come out clean or with just a couple of moist crumbs attached. Let the cake cool completely in the pan on a wire rack before frosting.
- Make the Cream Cheese Frosting:
- In a large mixing bowl beat the softened cream cheese and unsalted butter together on high speed for three full minutes until creamy and light. Add powdered sugar a cup at a time mixing on low first then increasing speed once the sugar is mostly incorporated. Add vanilla extract and beat until fluffy and smooth.
- Frost and Garnish:
- Spread the creamy frosting evenly over the cooled cake with an offset spatula or butter knife. Scatter on pineapple chunks and extra grated carrot for a beautiful finishing touch.
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Storage Tips
Keep the cake covered in an airtight container in the fridge. It stays moist up to four days. For best texture let slices come to room temperature for about twenty minutes before serving so the frosting is creamy again.
Ingredient Substitutions
If you are out of walnuts try pecans or even toasted coconut for extra crunch. Coconut oil works in place of vegetable oil for a light tropical note. For frosting dairy free butter and plant based cream cheese will also work but the texture may be a bit softer.
Serving Suggestions
This cake shines at brunch or as a make ahead dessert for summer parties. Top with a scoop of coconut sorbet for an extra treat or serve small squares next to fresh fruit for a lighter ending to a heavy meal. Sometimes I cut the cake into squares and wrap them for lunchbox treats.
A Slice of History
Carrot cake has roots in European medieval cooking when carrots were used to sweeten desserts before sugar was widely available. Adding pineapple became popular in American kitchens in the mid twentieth century for that signature moisture and zing.
Frequently Asked Questions
- → How do I prevent the cake from being too soggy?
Thoroughly drain the crushed pineapple before adding to the batter. Press it in a mesh sieve to remove excess liquid.
- → Can I substitute walnuts with other ingredients?
Yes, chopped pecans work well, or try adding shredded coconut for a tropical twist.
- → Why must the cake be completely cooled before frosting?
Frosting a warm cake can cause the topping to melt and slide off, so ensure it’s cooled fully for best results.
- → How should I store leftovers?
Keep the cake in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature before serving.
- → What makes the frosting extra creamy?
Allow both cream cheese and butter to reach room temperature before mixing for a lump-free, fluffy finish.