Pineapple Carrot Cake with Cream Cheese Frosting

👩‍🍳 Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another large bowl, beat granulated sugar, brown sugar, and eggs until light and fluffy (about 2–3 minutes).
4. Add oil, buttermilk, and vanilla extract to the sugar-egg mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Fold in grated carrots, drained pineapple, coconut, and nuts (if using).

Step 2: Bake the Cake

7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

10. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Add the powdered sugar one cup at a time, beating on low to combine, then increasing speed until fluffy.
12. Add vanilla extract and heavy cream as needed to adjust the consistency to your liking.

Step 4: Assemble and Decorate