Carrot Pineapple Cake Recipe

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• ½ cup chopped walnuts or pecans
• Pineapple chunks (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
   • In a large mixing bowl, combine the sugar, oil, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
   • Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
3. Bake the Cakes:
   • Divide the batter evenly among the prepared cake pans.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
   • In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
   • Add the vanilla extract and beat until the frosting is smooth and fluffy.
5. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top.
   • Place the second cake layer on top of the frosting and spread another layer of frosting.
   • Add the final cake layer and frost the top and sides of the cake with the remaining frosting.
6. Decorate:
   • Sprinkle the chopped walnuts or pecans on top of the cake. Optionally, decorate with pineapple chunks.
7. Serve:
   • Refrigerate the cake for at least 30 minutes before slicing and serving. Enjoy this moist and flavorful pineapple carrot cake!