Pineapple Carrot Cake Recipe
A moist layered carrot cake with pineapple and cream cheese icing
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Ingredients
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Cake Batter
Cream Cheese Icing
Assembly / Garnish
Method
Cake Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; lightly grease the parchment.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt until evenly distributed.
- 3
- 4
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula or wooden spoon just until combined—do not overmix.
- 5
Fold in mix-ins
Fold in the grated carrots, drained crushed pineapple, chopped nuts (if using), and shredded coconut (if using) until evenly distributed through the batter.
- 6
Bake
Divide the batter evenly between the prepared pans (use a scale or measure to be consistent). Smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- 7
Cool
Allow the cakes to cool in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and cool completely before icing (about 1–1.5 hours).
Cream Cheese Icing
- 8
Beat cream cheese and butter
In a mixing bowl, using a hand mixer or stand mixer fitted with the paddle, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 1–2 minutes.
- 9
Add sugar and flavor
Gradually add the confectioners' sugar, about 1/2 cup at a time, mixing on low speed to prevent a sugar cloud. Once incorporated, add the vanilla extract, lemon juice (if using), and salt. Increase speed to medium and beat until light and fluffy, about 1–2 minutes. Taste and adjust sweetness or acidity as desired.
- 10
Assembly / Garnish
- 11
Level and layer
If cake layers domed while baking, level the tops with a serrated knife. Place one cake layer, flat side down, on your cake plate. Spread about one-third of the cream cheese icing evenly over the top to create the filling layer.
- 12
Top layer and crumb coat
Place the second cake layer on top. Apply a thin crumb coat (a light layer of frosting over the entire cake) using about one-third of the icing. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 13
Final frost and decorate
Use the remaining frosting to apply a smooth final coat. Press extra chopped nuts onto the sides or sprinkle on top as desired. Arrange pineapple tidbits and toasted coconut on top if using. Refrigerate for 30 minutes to set the frosting before slicing, or serve at room temperature.
- 14
Storage
Store the iced cake covered in the refrigerator for up to 4 days. Bring to room temperature 20–30 minutes before serving for best texture.