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Are you ready to indulge your senses in a dessert that seamlessly marries tropical flavors with a beloved classic? Introducing the Tropical Delight: Pineapple Carrot Cream Cake—a cake that not only tantalizes your taste buds but also brings a burst of sunshine to your dining table. This delightful creation combines the moist, earthy notes of traditional carrot cake with the refreshing sweetness of pineapple, creating a unique twist that is sure to impress at any gathering.

Pineapple Carrot Cream Cake

Discover the Tropical Delight: Pineapple Carrot Cream Cake, a dessert that combines the moistness of traditional carrot cake with the tropical sweetness of pineapple. This unique cake is perfect for summer parties, birthdays, or just to brighten your day. Packed with nutritious ingredients like fresh carrots and pineapple, it offers a delightful experience in every bite. Top it off with a creamy pineapple-infused cream cheese frosting for a truly indulgent treat that everyone will love!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

2 cups finely grated fresh carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

1/2 cup walnuts or pecans, chopped (optional)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh pineapple juice (optionally use more for flavor)

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Fresh pineapple chunks

Toasted coconut flakes

Extra chopped nuts

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Combine Sugars and Oil: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. This can be done using an electric mixer on medium speed.

        Add Eggs: Add the eggs one at a time, mixing well after each addition to create a smooth batter.

          Incorporate Carrots and Pineapple: Stir in the grated carrots, crushed pineapple, and vanilla extract. Mix until all ingredients are well combined.

            Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.

              Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                Prepare the Cream Cheese Frosting: In a medium bowl, whip the softened cream cheese and butter together with an electric mixer until creamy and smooth. Gradually add the powdered sugar, mixing well. Stir in the pineapple juice, vanilla extract, and a pinch of salt until the frosting is fluffy.

                  Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

                    Garnish: Decorate the cake with fresh pineapple chunks, toasted coconut flakes, and extra chopped nuts as desired.

                      Serve and Enjoy: Cut into slices and serve this delightful Pineapple Carrot Cream Cake at your next gathering or simply enjoy a slice with a cup of tea or coffee!

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                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | 10-12 servings