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Welcome to a culinary adventure that brings the vibrant tropics to your dessert table! This Pineapple Carrot Cream Cake is not just a treat for your taste buds; it’s a delightful fusion of flavors that celebrates the best of both worlds. Imagine the sweet and tangy notes of fresh pineapple mingling with the earthy sweetness of carrots, all wrapped up in a moist, fluffy cake. Topped with a creamy, luscious cream cheese frosting, this cake is a perfect addition to any gathering, whether it's a birthday, a festive celebration, or simply a treat for yourself.

Pineapple Carrot Cream Cake

Dive into a tropical culinary journey with this Pineapple Carrot Cream Cake! This delightful dessert features a perfect blend of sweet pineapple and moist carrots, creating a unique flavor that will elevate any gathering. The creamy frosting adds a luxurious touch, making every slice irresistible. With simple ingredients and easy-to-follow instructions, you'll enjoy the fun of baking while savoring a treat that's both delicious and nutritious. Perfect for any celebration or a satisfying indulgence for yourself!
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 cup finely grated carrots (about 2 medium carrots)

1 cup crushed pineapple, drained

1/2 cup unsweetened applesauce

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Zest of 1 lemon (optional, for added freshness)

Instructions
 

Preheat the Oven: Begin by preheating 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 all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.

      Prepare Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended, then add the eggs, one at a time, mixing well after each addition. Stir in the applesauce and vanilla extract.

        Combine Ingredients: In the same large bowl, gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the grated carrots and crushed pineapple until evenly distributed.

          Bake the Cakes: Pour the batter equally into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

            Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and lemon juice. If using, fold in the lemon zest for added flavor.

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

                Garnish (Optional): Decorate with shredded coconut, extra grated carrots, or pineapple chunks for added flair.

                  Serve & Enjoy: Slice your delightful Pineapple Carrot Cream Cake and enjoy this tropical twist on a classic!

                    Prep Time, Total Time, Servings:

                      20 minutes | 1 hour | 10 servings