Why Make This Recipe
Carrot Cake with Pineapple is a delightful and moist dessert that combines the sweetness of grated carrots with the juicy flavor of pineapple. It’s perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a simple family dessert. Plus, this cake is packed with flavor and has a lovely texture, making it a favorite among many.
How to Make Carrot Cake with Pineapple
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar
- 1/4 cup cream cheese, softened
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts if using.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the cream cheese glaze, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
- Once the cakes are cool, spread the glaze over the top of one cake layer, place the second layer on top, and glaze the top of the second layer as well.
How to Serve Carrot Cake with Pineapple
Serve the Carrot Cake with Pineapple at room temperature. You can slice it into wedges and serve it plain, or add a dollop of whipped cream on each slice for extra richness. This cake pairs well with a nice cup of coffee or tea, making it a delightful afternoon treat.
How to Store Carrot Cake with Pineapple
Store any leftover Carrot Cake with Pineapple in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator, where it can stay fresh for up to a week. Just be sure to bring it back to room temperature before serving for the best taste and texture.
Tips to Make Carrot Cake with Pineapple
- Use freshly grated carrots for the best flavor and texture.
- Make sure to drain the crushed pineapple to avoid making the cake too wet.
- If you like nuts, add them for extra crunch and flavor, but feel free to skip them if you prefer a nut-free dessert.
Variation
You can add other ingredients like raisins or coconut to the batter for added texture and flavor. For a fun twist, try adding some crushed walnuts in the glaze for extra flavor and visual appeal.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes in advance and freeze them. Just wrap them tightly in plastic wrap before freezing. Thaw them in the refrigerator overnight before glazing and serving.
2. Is there a dairy-free option for the cream cheese glaze?
Yes! You can use dairy-free cream cheese or a simple icing made with powdered sugar and almond milk instead of the cream cheese glaze.
3. Can I substitute other ingredients?
Yes, you can vary the spices or use whole wheat flour for a healthier version. Just keep in mind that it may change the texture slightly.
Carrot Cake with Pineapple
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the cake base.
- 2 tsp baking soda Leavening agent.
- 1.5 tsp cinnamon For flavor.
- 0.5 tsp nutmeg For flavor.
- 0.5 tsp salt For flavor balance.
- 3 large eggs For binding.
- 1 cup granulated sugar For sweetness.
- 0.5 cup brown sugar For added moisture and flavor.
- 1 cup vegetable oil For moisture.
- 2 tsp vanilla extract For flavor.
- 3 cups finely grated carrots Freshly grated for best flavor.
- 1 cup crushed pineapple, drained Ensure it's well-drained.
- 1 cup chopped walnuts or pecans (optional) Add for crunch; can be omitted.
Cream Cheese Glaze
- 1 cup powdered sugar For sweetness.
- 0.25 cup cream cheese, softened For creaminess.
- 1-2 tbsp milk To adjust consistency.
- 0.5 tsp vanilla extract For flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts if using.
- Divide the batter evenly between the prepared pans.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Glaze
- For the cream cheese glaze, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
Assembly
- Once the cakes are cool, spread the glaze over the top of one cake layer, place the second layer on top, and glaze the top of the second layer as well.