Pineapple Carrot Cake

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This cake is the perfect balance of indulgent and refreshing. Bursting with tropical flavors and comforting sweetness, each bite feels like spring and sunshine. The silky cream cheese frosting ties all the flavors together and adds richness and creaminess that will for sure satisfy any craving.

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Pineapple Carrot Cake

Yield: Serves 8

Author: Fida Milki

Ingredients

For the cake:

• 2 cups carrots finely shredded
• 4 eggs at room temperature
• 1 cup sugar
• 3/4 cup vegetable oil
• 3/4 cup crushed pineapple
• 1 cup shredded coconut
• 1/2 cup raisins
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• A punch of salt

For the frosting:

• 1 cup unsalted butter at room temperature
• 8 oz cream cheese at room temperature
• 5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Instructions

Make the cake:

1. Preheat the oven to 350 degrees F (176C).
2. Line the bottom of two 8-inch round cake pans with parchment paper and grease the sides.
3. In a bowl, whisk together the shredded carrots, eggs, sugar, oil, coconut, raisins and vanilla extract.
4. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients.
6. Pull the dry ingredients towards the center whisking until no streaks of flour remain.
7. Divide the batter equally between the prepared pans and bake in the heated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cakes from the oven and let cool slightly before flipping them carefully onto 2 plates.
9. Peel the parchment paper away and re-invert the cakes onto a cooling rack to cool completely for 1 hour.

Prepare the frosting:

1. In the bowl of a stand mixer, beat the butter with the cream cheese until well combined then add the sugar, vanilla and salt.
2. Beat on medium speed scraping down the sides of the bowl until the frosting is smooth and fluffy (about 2 minutes).
3. Place the first cake, right side up on a plate. Spread a large dollop of frosting on top with a spatula then place the second cake on top of the frosting.
4. Spread another dollop of frosting all over the surface then frost the sides.
5. Sprinkle with toasted crushed walnuts or toasted shredded coconut.
6. Cut into slices, serve and enjoy.