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Pineapple Carrot Cake

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This easy, moist pineapple carrot cake combines sweet pineapple and earthy carrots for a vibrant, crowd-pleasing dessert. Perfect for potlucks, brunches, or celebrations, it features a creamy cream cheese frosting and stays fresh for days.

Ingredients

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  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 large eggs, room temperature
  • 1 cup vegetable oil (or melted coconut oil or avocado oil)
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (fresh, not pre-shredded)
  • 1 cup crushed pineapple in juice, drained slightly
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup sweetened shredded coconut
  • Optional: 1/3 cup golden raisins
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
  3. In a separate bowl, beat eggs until light and frothy. Add oil and vanilla extract; whisk until fully combined.
  4. Fold in grated carrots and crushed pineapple. Add optional nuts, coconut, or raisins if desired.
  5. Pour wet mixture into dry ingredients. Fold together with a rubber spatula until just combined; do not overmix.
  6. Divide batter evenly between prepared pans. Smooth tops.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks, peel off parchment, and cool completely (about 1 hour).
  9. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy.
  10. Place one cake layer on a plate, spread frosting, top with second layer, and frost top and sides.
  11. Decorate with extra nuts, coconut, or carrot shavings if desired. Chill cake for 30 minutes before slicing for cleaner cuts.

Notes

For best texture, grate carrots yourself and drain pineapple just enough to avoid soggy batter. Don’t overmix the batter to keep the cake light. Room temperature eggs and cream cheese are key for smooth blending. You can bake this as a sheet cake (9×13-inch pan) and adjust baking time to 38-42 minutes. Gluten-free flour blends work well for substitutions. Store cake tightly covered in the fridge for up to 5 days; it also freezes well.

Nutrition

Keywords: pineapple carrot cake, carrot cake, easy layer cake, cream cheese frosting, moist cake, spring dessert, potluck cake, brunch cake

Find it online: https://jodierecipes.com/pineapple-carrot-cake-recipe-easy-moist-layer-cake-youll-love/