Why Make This Recipe
Carrot Cake with Pineapple is a delightful treat that combines the sweetness of carrots and pineapple, creating a moist and flavorful cake. It’s perfect for birthdays, celebrations, or just a cozy afternoon treat. The addition of nuts adds a delightful crunch, while the cream cheese glaze brings a creamy richness. Making this cake is a fun and rewarding experience, and it will surely impress your family and friends!
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 with Pineapple at room temperature. You can slice it and place it on a plate. It pairs well with a cup of tea or coffee. Add some extra nuts or fresh pineapple on top for a lovely presentation!
How to Store Carrot Cake with Pineapple
Store leftover Carrot Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing!
Tips to Make Carrot Cake with Pineapple
- Make sure to drain the crushed pineapple well to avoid excess moisture in your cake.
- Use fresh grated carrots for the best flavor and texture.
- For extra richness, you can add more nuts or even some shredded coconut.
Variation
You can add spices like ginger or use different types of nuts such as pecans or almonds. Some people also love adding raisins or coconut flakes for extra flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser.
Can I leave out the nuts?
Absolutely! You can make the cake nut-free if you prefer.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for stability.
Carrot Cake with Pineapple
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
Wet Ingredients
- 3 large eggs
- 200 g granulated sugar
- 100 g brown sugar
- 240 ml vegetable oil
- 2 tsp vanilla extract
Main Ingredients
- 300 g finely grated carrots Use fresh grated carrots for the best flavor.
- 225 g crushed pineapple Make sure to drain well.
- 100 g chopped walnuts or pecans Optional.
Cream Cheese Glaze
- 120 g powdered sugar
- 60 g cream cheese, softened
- 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.
Glaze Preparation
- 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.