Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, lightly drained
3/4 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for decorating)
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Slowly mix in oil and vanilla.
4. Fold in grated carrots and crushed pineapple.
5. Add dry ingredients to wet, mixing gently until combined. Fold in chopped pecans.
6. Divide batter evenly into pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Beat until fluffy.
9. Frost each cake layer, stack, and cover the cake completely. Press pecans onto sides and chill briefly if needed.
- Prep Time: 25minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: carrot pineapple cake, tropical carrot cake, cream cheese frosting cake