Description
This Pineapple Carrot Cream Cake is a moist and delicious dessert that combines the warm spices of carrot cake with the tropical sweetness of pineapple. Sweetened naturally with honey and topped with a creamy honey-vanilla cream cheese frosting, this cake offers a perfect balance of flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- ¾ cup honey (instead of sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ¼ cup honey
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Optional Garnish
- Light drizzle of maple syrup for shine
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans thoroughly. This will ensure your cakes release easily and get a nice crust.
- Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger. Whisk them together until well combined. The mixture will unleash a warm, inviting aroma reminiscent of autumn.
- Combine the Wet Ingredients: In a separate large bowl, beat the vegetable oil, eggs, and honey until the mixture is glossy and smooth. Stir in the vanilla extract for a subtle, sweet aroma that enhances the cake’s flavor.
- Add the Goodness: Gently fold the grated carrots, drained crushed pineapple, and chopped walnuts (if using) into the wet ingredients. Mix carefully to maintain the texture and vibrancy of the batter.
- Bake to Perfection: Evenly divide the batter between the prepared cake pans. Place in the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. The cakes should have a golden brown color and a fragrant scent.
- Cool Completely: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat together the softened cream cheese, honey, butter, and vanilla extract until smooth and creamy. This frosting provides a luscious, naturally sweet complement to the cake.
- Frost with Love: Spread the cream cheese frosting evenly between the two cake layers and then generously on top. For an extra touch of elegance and sweetness, drizzle a light touch of maple syrup over the frosting.
- Serve and Enjoy: Slice the cake and serve a sunlit slice of moist carrot crumb, creamy frosting, and sweet pineapple joy that delights every bite.
Notes
- The walnuts are optional; you can omit them if you have nut allergies or prefer a nut-free cake.
- Ensure the pineapple is well drained to prevent excess moisture in the batter, maintaining the cake’s perfect texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting or sliding off.
- Use room temperature cream cheese and butter to make a smooth, easily spreadable frosting.
- The drizzle of maple syrup is optional but adds a beautiful shine and subtle flavor enhancement to the frosting.
