Moist Pineapple-Carrot Cake
Moist Pineapple-Carrot Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moist pineapple-carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pineapple carrot cake is incredibly moist, bursting with spice flavor, and garnished with smooth and tangy cream cheese frosting. This simple from scratch recipe comes together quickly and easily- baked as a sheet cake there's no fancy decorating required! My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake!

Moist Pineapple-Carrot Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Moist Pineapple-Carrot Cake is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Moist Pineapple-Carrot Cake:
  1. Prepare 170 g all purpose flour
  2. Make ready 120 g sugar
  3. Make ready 120 ml vegetable oil
  4. Get 100 g grated carrot
  5. Make ready 100 g crashed/finely diced pineapple
  6. Make ready 100 g icing sugar
  7. Take 2 tablespoons pineapple juice
  8. Take 2 eggs
  9. Make ready 1 1/4 teaspoon baking powder
  10. Take 1 teaspoon vanilla extract
  11. Prepare 1 teaspoon cinnamon
  12. Get 1/2 teaspoon baking soda
  13. Take 1/4 teaspoon salt
  14. Prepare 1/4 teaspoon ginger
  15. Take 1/4 teaspoon nutmeg
  16. Take Yellow food color

Can I add pineapple to the carrot cake? The carrots and pineapple work together to keep this cake moist and wholesome. A moist carrot cake filled with crushed pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

Instructions to make Moist Pineapple-Carrot Cake:
  1. Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients.
  2. In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon.
  3. In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined.
  4. Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour.
  5. Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin.
  6. I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean.
  7. Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely.
  8. When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake.
  9. Let the icing set for a few minutes then slice, serve and enjoy!

Today's recipe comes from two questions I receive on my homemade carrot cake recipe quite often. This Carrot Cake with Pineapple recipe is a healthy version of a classic spring dessert. This moist carrot cake is easy to make, is lower in sugar The moistness and sweetness come from replacing butter, oil and most of the sugar with applesauce and pineapple! Also, using some whole wheat flour. This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve.

So that’s going to wrap it up with this exceptional food moist pineapple-carrot cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!