"INCREDIBLY MOIST & FLUFFY, TOPPED OFF WITH A SMOOTH CREAM CHEESE FROSTING"
Pineapple Carrot Cake
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Prep time: 15mins
Cook time: 40mins
Recipe Card
ingredients
- 2 1/2 cups All-purpose flour,
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/2 cups grated carrots
- 8 ounces softened to room temperature cream cheese
- 6 ounces softened to room temperature butter
- 4 cups sifted powdered sugar
- 1 teaspoon pure vanilla extract
Method
Step 1
Preheat the oven to 350º F (175°C). Lightly grease two 9-inch cake pans and line the base with parchment paper.
Step 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl. Set aside.
Step 3
In a separate bowl whisk the oil, pineapple, sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth. Fold in grated carrots.
Step 4
Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the centre of each cake comes out clean. Baking times vary, so keep an eye on yours.
Step 5
Let the cakes cool in pans for 30 minutes. Transfer to cooling racks. Allow to cool completely before frosting.
Step 6
Make the frosting : In large bowl using a handheld mixer, beat together softened cream cheese and butter for 2-3 minutes until smooth and creamy. Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
Step 7
Spread the frosting on the cooled cake. Refrigerating before serving helps set the frosting and makes cutting easier.
Step 8
Cover leftover cake tightly and store in the refrigerator for 5 days.