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If you’re searching for a dessert that balances sweetness, spice, and a hint of tropical flavor, this Carrot Pineapple Cake is your answer. It’s the perfect blend of moist, flavorful carrot cake and creamy, tangy frosting that will leave your taste buds dancing. This delightful cake, crowned with a luscious cream cheese frosting, is sure to be the star of any gathering.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pineapple chunks and shredded carrots for garnish
Directions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mix will create a balanced base for your cake.
- Add the vegetable oil, unsweetened applesauce, eggs, and vanilla extract to the dry ingredients. Mix until well combined, ensuring there are no lumps.
- Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using). These ingredients will add texture and moisture to your cake.
2. Bake the Cake
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This indicates that your cakes are perfectly baked.
- Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. Cooling the cakes thoroughly prevents the frosting from melting.
3. Prepare the Cream Cheese Frosting
- While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, followed by the vanilla extract. Continue beating until the frosting is light, fluffy, and easy to spread.
4. Assemble the Cake
- Place one cake layer on a serving plate and spread a thick, even layer of cream cheese frosting on top.
- Place the second cake layer on top of the first, and frost the top and sides of the entire cake. For a polished look, smooth the frosting with a spatula.
5. Garnish and Serve
- Garnish the cake with pineapple chunks and shredded carrots for a decorative touch.
- Chill the cake in the refrigerator for 30 minutes before serving. This will help the frosting set, making it easier to slice and enjoy.
Serving Suggestions
This Carrot Pineapple Cake pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings. For an added treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Nutritional Information
- Calories: 450 per slice (based on 12 servings)
- Servings: 12
Conclusion
This Carrot Pineapple Cake with Cream Cheese Frosting is more than just a dessert—it’s a celebration of flavors and textures. With its moist crumb and rich frosting, it’s a crowd-pleaser that you’ll find yourself making again and again. Whether it’s for a special occasion or a simple treat, this cake is sure to impress!
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