Carrot Pineapple Layer Cake
Carrot Pineapple Layer Cake is a delightful dessert that harmoniously blends moist carrot cake with the tropical sweetness of pineapple, all enveloped in creamy, rich cream cheese frosting. Each slice offers a tantalizing balance of sweet and tangy flavors, making it a perfect choice for celebrations or a cozy treat any day of the week. Easy to prepare and visually stunning, this cake is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil (or coconut oil)
- 4 large eggs
- 2 cups shredded carrots
- 1 cup canned crushed pineapple (drained)
- 2 tsp vanilla extract
- For the Cream Cheese Frosting: 8 oz cream cheese (full-fat)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix oil, eggs, crushed pineapple, shredded carrots, and vanilla until combined.
- Gradually add the wet mixture to the dry ingredients until just mixed.
- Divide the batter into prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool for ten minutes before transferring them to wire racks. Once cooled, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla.
- Frost between layers and on top of the cooled cakes. Serve and enjoy!
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg