Classic Carrot Pineapple Cake

Name: Classic Carrot Pineapple Cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large eggs (room temperature); 1 cup granulated sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup crushed pineapple (drained); 1 cup shredded carrots (fresh); 225 grams cream cheese (softened); 1/2 cup unsalted butter (softened); 2 cups powdered sugar (sifted); 1 teaspoon vanilla extract

95 min 12 slices Medium

All Recipes

Moist and flavourful, this carrot pineapple cake is a delightful treat perfect for any occasion.

Prep

20 min

Cook

45 min

Total

95 min

Servings

Difficulty

Medium

Carrot pineapple cake is a timeless dessert that combines the sweetness of carrots with the tropical zest of pineapple. This cake is perfect for those who enjoy a moist, flavourful treat without being overly sweet. Our version of carrot pineapple cake is packed with shredded carrots, crushed pineapple, and a hint of cinnamon, creating a delightful blend of textures and tastes. It's ideal for family gatherings, birthdays, or simply as a delicious dessert after dinner.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Mix dry ingredients

In a bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Pro tip: Sifting the dry ingredients helps prevent lumps.

Prepare wet mixture

In a separate bowl, beat the eggs and sugar together until well combined. Stir in oil and vanilla extract.

Pro tip: Ensure eggs are at room temperature for better blending.

Combine mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the crushed pineapple and shredded carrots.

Pro tip: Do not overmix to prevent a dense cake.

Bake the cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Pro tip: Cooling completely ensures the frosting won't melt.

Prepare the frosting

Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

Pro tip: Chill the frosting for 10 minutes if it's too soft.

Frost the cake

Spread the frosting evenly over the cooled cake using a spatula. Decorate as desired.

Pro tip: For a smoother finish, dip the spatula in warm water.

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Tips & Tricks

Use fresh carrots for the best flavour and texture.
Ensure all ingredients are at room temperature before mixing.
Let the cake cool completely before frosting.

Frequently Asked Questions

What is carrot pineapple cake i?

Carrot Pineapple Cake I is a moist cake combining carrots and pineapple for a sweet, tropical flavour.

How many calories are in a slice of carrot pineapple cake?

A single slice of carrot pineapple cake contains approximately 320 calories.

Can I make carrot pineapple cake ahead of time?

Yes, you can make the cake ahead and store it in the fridge for up to three days or freeze it without frosting for up to a month.

How do I ensure my carrot pineapple cake is moist?

Using fresh carrots and not overbaking the cake will help maintain its moistness.

What can I use instead of cream cheese frosting?

You can use a simple glaze or whipped cream as an alternative to cream cheese frosting.

Serving Suggestions

Serve this classic carrot pineapple cake with a dollop of cream cheese frosting for the ultimate dessert experience. Pair it with a cup of tea or coffee to enhance its flavours. This cake can be made ahead of time and stored in an airtight container in the fridge for up to three days. It can also be frozen, without the frosting, for up to one month.

Nutrition per serving

320

Calories

Protein

18g

Fat

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