Description
Indulge in the delightful flavors of this moist carrot cake with pineapple and cream cheese frosting. This dessert is perfect for any occasion, from festive gatherings to intimate birthday celebrations. The combination of sweet carrots and juicy crushed pineapple creates a unique flavor profile that complements the rich, creamy frosting beautifully. Each slice is not just a treat for your taste buds, but also a feast for the eyes with its inviting presentation adorned with toasted pecans. Whether you serve it as the centerpiece of your celebration or enjoy it as an afternoon snack, this carrot cake is guaranteed to impress.
Ingredients
Scale
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 3 tablespoons vegetable oil
- 4 large eggs
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups shredded carrots
- 1 cup crushed pineapple (well drained)
- 1 cup butter (room temperature)
- 8 ounce package cream cheese (room temperature)
- 4 cups powdered sugar
- 3 tablespoons pineapple juice
- 3/4 cup pecans (chopped and toasted)
Instructions
- Preheat oven to 350°F (175°C) and prepare two greased 9-inch round cake pans.
- In a large bowl, beat together room-temperature butter, granulated sugar, brown sugar, and vegetable oil until creamy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and cinnamon.
- Gradually add the dry mixture to the wet ingredients until just combined. Gently fold in shredded carrots and crushed pineapple.
- Divide batter between prepared pans and bake for about 36 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar while mixing on low speed; then mix in pineapple juice until blended.
- Once cakes are cool, frost between layers and on top and sides of the cake. Garnish with toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 330
- Sugar: 31g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg