Carrot Pineapple Cake with Cream Cheese Glaze Recipe

Carrot Pineapple Cake with Cream Cheese Glaze Recipe

by

This moist and flavorful cake combines the sweetness of pineapple with the warm spices of carrot cake, topped with a tangy cream cheese glaze. It’s a delightful treat for any occasion.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour  
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg  
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt  
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil  
  • 4 large eggs
  • 2 cups grated carrots
  • 1 (8-ounce) can crushed pineapple, drained well  
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)  

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream (if needed)

Instructions:

Cake Preparation:

  1. Preheat and Prepare:
    • Preheat oven to 350°F (175°C).  
    • Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Combine Wet Ingredients:
    • In a large bowl, beat the sugar and vegetable oil until well combined.
    • Beat in the eggs one at a time.
  4. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Add Remaining Ingredients:
    • Stir in the grated carrots, drained pineapple, walnuts (if using), and raisins (if using).
  6. Bake:
    • Pour the batter into the prepared pan(s).
    • Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Cool the cake completely in the pan before glazing.

Cream Cheese Glaze:

  1. Cream Cheese and Butter:
    • In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Add Sugar and Vanilla:
    • Gradually add the powdered sugar, mixing on low speed until combined.
    • Stir in the vanilla extract.
  3. Adjust Consistency:
    • If the glaze is too thick, add milk or heavy cream, 1 tablespoon at a time, until desired consistency is reached.
  4. Glaze the Cake:
    • Once the cake is completely cooled, spread the cream cheese glaze evenly over the top.

Tips and Notes:

  • Ensure the pineapple is well-drained to prevent a soggy cake.
  • You can adjust the spices to your preference.
  • For added decoration, you can add extra chopped walnuts on top of the cream cheese glaze.
  • Storing: Store any leftover cake in the refrigerator.
  • It is very important that the cream cheese and butter are softened, before trying to make the glaze.

Enjoy your delicious Carrot Pineapple Cake with Cream Cheese Glaze!

Leave a Comment