Soft Carrot Pineapple Cake with Cream Cheese Frosting

Adjust the servings and the ingredient amounts & nutrition below update automatically.

• 250 grams medium-protein all-purpose flour
• 200 grams carrots, finely grated
• 150 grams pineapple, grated/finely chopped, lightly squeezed to remove excess juice
• 200 grams granulated sugar
• 180 ml vegetable oil
• 3 eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 50 grams walnuts, roughly chopped (optional)
• 200 grams cream cheese, room temperature
• 50 grams unsalted butter, room temperature
• 100 grams powdered sugar
• 1/4 tsp vanilla powder

👩‍🍳 Instructions

1. 1 Preheat the oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan with butter and line the bottom with parchment paper.
2. 2 In a bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
3. 3 In another bowl, whisk the eggs and granulated sugar for 2-3 minutes until the sugar is slightly dissolved and the mixture turns pale.
4. 4 Pour in the vegetable oil little by little while continuing to whisk until the mixture is well combined and thickened.
5. 5 Add the flour mixture into the wet batter in stages, folding gently with a spatula until no flour lumps remain. Be careful not to overmix.
6. 6 Add the grated carrots, squeezed pineapple, and chopped walnuts (if using). Fold gently until all ingredients are evenly combined.
7. 7 Pour the batter into the prepared pan and smooth the surface with a spatula.
8. 8 Bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean with no wet batter clinging to it.
9. 9 Remove the cake from the oven and let it rest in the pan for 10 minutes, then take it out and place it on a wire rack to cool completely before frosting.
10. 10 While waiting for the cake to cool, make the frosting: beat the cream cheese and butter with a mixer on medium speed for 2 minutes until smooth and well combined.
11. 11 Add the powdered sugar and vanilla powder to the cream cheese mixture, then beat again for 3-4 minutes on medium speed until the frosting is smooth, soft, and lump-free.
12. 12 Once the cake has completely cooled to room temperature, spread the cream cheese frosting evenly over the top of the cake using a spatula or palette knife.
13. 13 Decorate with the remaining chopped walnuts or a sprinkle of ground cinnamon on top, if desired. Store the cake in the fridge for at least 30 minutes before slicing so the frosting can set.

💡 Tips

📊 Nutrition Facts / serving

💬 Comments (0)

Log In to leave a comment!

🍽 More Recipes

Cakes & Bread

Baked Sagu Cheese Layer Cake (Kue Lapis Sagu Keju Panggang), Sweet & Savory Surprise in Every Bite

⏱ 100 min 🍽 16 servings

Cakes & Bread

Crispy Sagu Cheese Cookies (Kue Kering Sagu Keju) — Melt-in-Your-Mouth with Buttery Aroma

⏱ 55 min 🍽 30 servings

Cakes & Bread

Baked Bingka Ubi (Southeast Asian Sweet Potato Cake)

⏱ 75 min 🍽 8 servings

Cakes & Bread

Kue Semprit Susu (Milk Butter Cookies)

⏱ 50 min 🍽 50 servings