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Christmas Hawaiian Carrot Pineapple Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pineapple Carrot Cake with Cream Cheese Frosting

This ultra-moist pineapple carrot cake is infused with cozy spices and juicy fruit, all pressure-cooked to tender perfection, then topped with dreamy cream cheese frosting.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine Mexican
Servings 12 slices
Calories 1035 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 4 Eggs large, at room temp
  • 1 cup Brown sugar packed
  • 1 cup Granulated sugar packed
  • 1 ½ cups Vegetable oil
  • ½ teaspoon Vanilla extract
  • 2 cups All-purpose flour spooned and leveled
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 tablespoon Cinnamon
  • 1 ½ teaspoons Nutmeg
  • 1 teaspoon Ginger
  • 1 pinch Salt
  • 3 cups Finely grated carrot about 5-6 large carrots
  • 8 ounce Crushed pineapple drained
  • 1 cup Golden raisins optional
  • 1 cup Chopped walnuts or pecans, optional
  • 1 cup Shredded coconut optional
  • ⅓ cup Reserved pineapple juice from crushed pineapple
  • ⅓ cup Granulated sugar for syrup
  • 1 ½ cups Salted butter softened, plus 2 tablespoons
  • 16 ounces Cream cheese softened full-fat blocks
  • 6 to 7 cups Powdered sugar for frosting
  • 1 to 2 tablespoons Heavy cream as needed
  • 1 pinch Salt for frosting
  • ½ teaspoon Cinnamon for frosting
  • 1 tablespoon Vanilla extract for frosting

Instructions
 

Instructions

  • Grease and flour two 9-inch round pans or line with parchment paper.
  • Mix eggs with brown and white sugar in a large bowl. Beat until light and fluffy.
  • Slowly add vegetable oil and vanilla. Mix until smooth and blended.
  • Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Stir into wet mix bit by bit.
  • Fold in grated carrot, drained pineapple, and desired mix-ins such as raisins, nuts, or coconut.
  • Divide the batter evenly into the pans, smooth tops.
  • Pressure cook for 30 to 35 minutes using your preferred release method. Cake should be moist and set.
  • Make frosting by beating butter until creamy, then adding powdered sugar, heavy cream, vanilla, cinnamon, and finally cream cheese.
  • Assemble cake layers with frosting in between. Apply crumb coat, chill, and frost fully.
  • Let cake chill before serving. Store wrapped in fridge up to 5 days.

Notes

Wrap leftovers tightly and store in fridge up to 5 days or freeze wrapped slices for quick treats later.