Description
 A moist and flavorful carrot cake with tropical pineapple and warm spices, topped with luscious cream cheese frosting. Perfect for celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, lightly drained
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined.
- Stir in grated carrots and crushed pineapple. Do not overmix.
- Pour batter into prepared pan(s) and bake 35–40 minutes, or until a toothpick comes out clean.
- Cool cakes completely on a wire rack before frosting.
- For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, and mix until smooth.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
For extra flavor, add shredded coconut or chopped walnuts to the batter. Store frosted cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American