Can I make pineapple carrot cream cake ahead of time?

Yes, this cake is perfect for prepping ahead. Bake the cake layers up to 2 days in advance and store them wrapped in the fridge. You can also frost the entire cake and refrigerate it for up to 5 days. For longer storage, freeze the unfrosted layers for up to a month.

Why is my carrot cake dry or crumbly?

A dry carrot cake is usually caused by using pre-shredded carrots, which are drier than freshly grated ones. Also, overbaking or using too little oil can lead to a crumbly texture. Always measure ingredients properly and check doneness with a toothpick just before time’s up.

Can I make pineapple carrot cream cake gluten-free?

Absolutely. You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure it includes xanthan gum for structure. The cake remains moist and delicious even with this swap.

What can I use instead of cream cheese for the frosting?

If you need a dairy-free option, vegan cream cheese works well. You can also use whipped coconut cream or a cashew-based frosting for a different, plant-based twist.

Should I refrigerate carrot cake with cream cheese frosting?

Yes, always refrigerate cakes with cream cheese frosting to keep it safe and fresh. Store the cake in an airtight container or cover it with plastic wrap to maintain moisture.

Can I use fresh pineapple instead of canned?

Yes, but you’ll need to chop it finely and drain off excess juice. Fresh pineapple has more natural sugars and juice, so keep an eye on moisture levels to avoid an overly wet batter.

Pineapple Carrot Cream Cake: 5 Simple Steps to a Soft Tropical Dessert

Description

Moist, tropical, and irresistibly spiced, this Pineapple Carrot Cream Cake blends grated carrots, crushed pineapple, and smooth cream cheese frosting for a treat that’s as wholesome as it is indulgent.

Ingredients

2 cups (250g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (150g) brown sugar
3 large eggs
1 cup (240ml) vegetable oil
1 teaspoon vanilla extract
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, drained
½ cup (50g) chopped walnuts (optional)
8 oz (226g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, whisk sugars, eggs, oil, and vanilla until smooth.
Stir in grated carrots and drained pineapple until fully combined.
Add dry ingredients to wet, stirring until just combined. Fold in walnuts if using.
Divide batter into pans. Bake 30–35 minutes until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks.
Beat cream cheese and butter until smooth. Add sugar gradually until fluffy.
Stir in vanilla and pineapple juice.
Frost one layer, stack second, then frost top and sides. Garnish and serve.

Notes

Use fresh carrots, not pre-shredded, for best moisture.
Drain pineapple well to avoid soggy batter.
Do not overmix once dry ingredients are added.
Chill frosting slightly before spreading for easier handling.