why make this recipe
Carrot Cake with Pineapple is a delightful dessert that combines the sweetness of carrots and the subtle tang of pineapple. This cake is moist, flavorful, and perfect for any occasion, whether it’s a birthday, a holiday gathering, or just a treat for yourself. The addition of crushed pineapple makes it extra moist, and the cream cheese glaze adds a rich sweetness that is hard to resist.
how to make Carrot Cake with Pineapple
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) brown sugar
- 240ml (1 cup) vegetable oil
- 2 tsp vanilla extract
- 300g (3 cups) finely grated carrots
- 225g (1 cup) crushed pineapple, drained
- 100g (1 cup) chopped walnuts or pecans (optional)
- 120g (1 cup) powdered sugar
- 60g (1/4 cup) cream cheese, softened
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter equally between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
- To make the glaze, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
- Once the cakes are cool, spread the cream cheese glaze on top of one layer, place the second layer on top, and frost the top with more glaze. Enjoy your Carrot Cake!
how to serve Carrot Cake with Pineapple
Serve the carrot cake at room temperature or slightly chilled. It’s excellent on its own, but you can also add fresh fruit or a scoop of ice cream for extra sweetness. Perfect for coffee or tea time!
how to store Carrot Cake with Pineapple
Store any leftover carrot cake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. You can also freeze the cake for up to 3 months. Just make sure the cake is well wrapped to avoid freezer burn.
tips to make Carrot Cake with Pineapple
- Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
- Grate the carrots finely for better texture.
- Feel free to add raisins or coconut for extra flavor.
- You can substitute the vegetable oil with applesauce for a lighter version.
variation
You can make a spiced version of this cake by adding more spices like ginger or allspice. Additionally, try using different nuts like pecans instead of walnuts, or leave the nuts out altogether for a nut-free cake.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option. The cake may be slightly denser.
2. Can I make this cake ahead of time?
Yes, you can bake the cake a day before serving. Just keep it in the refrigerator and glaze it right before serving for the best taste.
3. How can I make the cream cheese glaze thinner?
If your glaze is too thick, you can add more milk, one teaspoon at a time, until you reach your desired consistency.
Carrot Cake with Pineapple
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 3 large eggs
- 200 g granulated sugar (approx 1 cup)
- 100 g brown sugar (approx 1/2 cup)
- 240 ml vegetable oil (approx 1 cup)
- 2 tsp vanilla extract
- 300 g finely grated carrots (approx 3 cups)
- 225 g crushed pineapple, drained (approx 1 cup)
- 100 g chopped walnuts or pecans (optional, approx 1 cup)
Glaze Ingredients
- 120 g powdered sugar (approx 1 cup)
- 60 g cream cheese, softened (approx 1/4 cup)
- 1-2 tbsp milk
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter equally between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Glazing and Serving
- To make the glaze, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
- Once the cakes are cool, spread the cream cheese glaze on top of one layer, place the second layer on top, and frost the top with more glaze.
- Serve the carrot cake at room temperature or slightly chilled. Enjoy!