Description
A moist and delicious cake combining the sweetness of pineapple and earthiness of carrots, topped with a rich cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese
- ¼ cup honey (for frosting)
- ½ cup butter
- 1 teaspoon vanilla (for frosting)
- Light touch of maple syrup for drizzle (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat the vegetable oil, eggs, and honey until glossy. Stir in the vanilla extract.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, honey, butter, and vanilla until smooth.
- Spread the frosting between the cake layers and on top, and optionally garnish with pineapple bits or drizzle with maple syrup.
Notes
Ensure to drain the crushed pineapple well to avoid excess moisture. Freshly grated carrots are recommended for better flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg