why make this recipe
Carrot Cake with Pineapple is a delightful dessert loved by many. This recipe combines the sweetness of carrots and pineapple, creating a moist and flavorful cake. It’s perfect for celebrations or just a cozy family gathering. The addition of nuts adds a lovely crunch, while the cream cheese glaze makes it even more enjoyable. If you’re looking for a cake that pleases everyone, this one is a winner!
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
You can serve the Carrot Cake with Pineapple on a nice cake platter. It’s great on its own, but you can also add some fresh fruit or a scoop of ice cream on the side for extra sweetness. This cake is perfect for birthdays, holidays, or any special occasion.
how to store Carrot Cake with Pineapple
To store the Carrot Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Be sure to let it sit at room temperature for a little while before serving after refrigeration.
tips to make Carrot Cake with Pineapple
- Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
- If you want a richer flavor, you can toast the nuts before adding them in.
- For extra moisture, consider adding a tablespoon of applesauce to the batter.
variation
You can try adding grated coconut or raisins for an added twist. If you prefer a lighter version, you can use less sugar or substitute some of the oil with unsweetened applesauce.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day before serving. Just store the layers in an airtight container at room temperature until you are ready to frost and serve.
2. Can I freeze Carrot Cake with Pineapple?
Absolutely! You can freeze the unfrosted cake layers for up to three months. Just wrap them tightly in plastic wrap and then aluminum foil before freezing.
3. Can I replace the cream cheese glaze?
Yes! You can use a simple powdered sugar glaze or a buttercream frosting if you prefer. You can also leave the cake naked for a lighter option.
Carrot Cake with Pineapple
Ingredients
For the Cake
- 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
- 100 g brown sugar
- 240 ml vegetable oil
- 2 tsp vanilla extract
- 300 g finely grated carrots
- 225 g crushed pineapple, drained Make sure to drain well to prevent a wet batter.
- 100 g chopped walnuts or pecans, optional Consider toasting the nuts for richer flavor.
For the Cream Cheese Glaze
- 120 g powdered sugar
- 60 g cream cheese, softened
- 1-2 tbsp milk Add milk to reach your desired consistency.
- 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 on a nice cake platter and enjoy!