Carrot and Pineapple Cake with Creamy Buttercream

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Description:

This Carrot and Pineapple Cake is a moist, flavorful treat packed with grated carrots and crushed pineapple, lending natural sweetness and tenderness. Topped with a smooth, creamy buttercream frosting, it’s perfect for birthdays, brunches, or any celebration craving a tropical twist on a classic carrot cake.

Origin:

Carrot cake originated in Europe, gaining popularity during World War II due to rationing. The addition of pineapple is a modern twist that adds moisture and a subtle tropical flavor, popularized in American baking traditions.

Ingredients Quantity:

Cake:

  • All-purpose flour – 2 cups (240g)
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Ground cinnamon – 1½ tsp
  • Ground nutmeg – ½ tsp
  • Salt – ½ tsp
  • Granulated sugar – 1½ cups (300g)
  • Vegetable oil – 1 cup (240ml)
  • Eggs – 3 large
  • Vanilla extract – 2 tsp
  • Grated carrots – 2 cups (about 4 medium carrots)
  • Crushed pineapple (drained) – 1 cup (240g)
  • Chopped walnuts or pecans – 1 cup (120g) (optional)

Creamy Buttercream Frosting:

  • Unsalted butter (softened) – 1 cup (225g)
  • Powdered sugar – 4 cups (480g)
  • Vanilla extract – 2 tsp
  • Heavy cream or milk – 2–4 tbsp
  • Pinch of salt

Optional Ingredients:

  • Shredded coconut – ½ cup (for added texture)
  • Raisins – ½ cup
  • Orange zest – 1 tsp (brightens flavor)
  • Cream cheese (replace half the butter for creamier frosting)

Instructions:

1. Prep:

  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans or line with parchment.

2. Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients:

  • In a large bowl, beat sugar and oil until combined.
  • Add eggs one at a time, beating well after each addition.
  • Stir in vanilla.

4. Combine:

  • Gradually add dry ingredients to wet, mixing until just combined.
  • Fold in grated carrots, pineapple, and nuts (if using).

5. Bake:

  • Divide batter evenly between pans.
  • Bake for 30–35 minutes or until a toothpick inserted in center comes out clean.
  • Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

6. Make Buttercream:

  • Beat butter until creamy.
  • Gradually add powdered sugar, mixing well.
  • Add vanilla, salt, and cream until smooth and spreadable.

7. Assemble:

  • Place one cake layer on a serving plate, spread a layer of buttercream.
  • Top with second layer and frost the top and sides.
  • Optionally, garnish with chopped nuts or carrot decorations.

Tips for Success:

  • Drain pineapple well to avoid soggy cake.
  • Use freshly grated carrots for best texture.
  • Don’t overmix batter to keep cake light.
  • Chill frosting slightly if too soft for easy spreading.

Recommendation:

Serve with a cup of spiced tea or coffee. Great for afternoon snacks, celebrations, and potlucks.

Nutrition (Per slice, based on 12 servings):

  • Calories: ~370
  • Total Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 65mg
  • Sodium: 240mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g
  • Fiber: 2g

Would you like a dairy-free version or one with cream cheese frosting?

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