⚡ Quick Overview
A super moist carrot cake boosted with juicy pineapple for extra sweetness and softness, topped with creamy frosting. Perfectly spiced, rich, and comforting 🔥
🛒 Ingredients
For the cake:
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup sugar
½ cup brown sugar
3 large eggs
1 cup vegetable oil
2 cups grated carrots 🥕
1 cup crushed pineapple (drained slightly) 🍍
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
Cream cheese frosting:
250g cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
1 tsp vanilla extract
👨🍳 Instructions
Preheat oven to 175°C (350°F). Grease a cake pan.
Mix flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
In another bowl, whisk eggs, sugar, brown sugar, oil, and vanilla.
Add dry ingredients into wet mixture and mix gently.
Fold in carrots, pineapple, and nuts.
Pour into pan and bake 35–45 minutes.
Let cake cool completely.
Beat frosting ingredients until smooth and creamy.
Spread frosting over cooled cake and serve.
🥗 Nutrition (Approx per slice)
Calories: 420 kcal
Protein: 5g
Carbs: 52g
Fat: 22g
💡 Pro Tips
Don’t skip pineapple — it keeps cake super moist 🔥
Drain pineapple slightly, not fully (keeps flavor)
Chill frosting before spreading for smoother finish
Add extra cinnamon for stronger spice flavor
