Carrot and Pineapple Cake
A moist carrot cake featuring pineapple, diced walnuts, and finished with a simple cream cheese frosting. This Carrot Pineapple Cake is ideal for Easter or fans of carrot cake!
In reality, I believe I genuinely like how straightforward this recipe is to prepare in comparison to my layered carrot cake recipe. You don't have to stress about leveling the cakes or making the cake look decorative. Simply bake the cake, allow it to cool, and then apply cream cheese frosting on the surface.
Ingredientes de la receta
For a great carrot cake, I have several criteria. The cake should be moist (and remain so!), have a decent quantity of spices without overwhelming it, and be finished with cream cheese frosting.
What is it that makes this carrot cake so delightful?
Flour: When measuring, make sure to spoon and level the flour. You don’t want to end up with a heavy cake!
Baking soda and baking powder: Assists the cake in rising during baking.
Oil: Canola or cooking oil will suffice.
Eggs: Must be at room temperature prior to being mixed into the batter.
Crushed pineapple: I typically use unsweetened applesauce in my carrot cake to increase moisture without making it greasy from excess oil. For this cake, I replaced the applesauce with a can of crushed pineapple, and it turned out great. The cake lacks a pineapple flavor, yet it provides just the right amount of moisture.
Granulated sugar and brown sugar: In my opinion, all carrot cakes ought to include brown sugar. It not only enhances the taste but also increases the moisture in the cake. Mutually Beneficial!
Shredded carrots: This recipe requires three cups of shredded carrots, so make sure to use the full amount with no reductions.
Walnuts: Incorporate chopped, raw walnuts into this carrot cake recipe featuring pineapple.
Vanilla extract: Opt for pure vanilla extract to achieve the finest taste.
Seasonings: Cinnamon powder, ginger, and nutmeg. The spices in this cake aren’t overwhelming, yet they provide the perfect hint of flavor.
How to Prepare Carrot Cake with Pineapple
The mixture for this homemade carrot cake is straightforward: mix the dry components and the wet components separately, then blend them and transfer it to the pan. If you notice that your cake is getting too brown on top before it's fully baked, simply cover it loosely with aluminum foil until it's done.
After baking the carrot cake, you will allow it to cool and then apply cream cheese frosting on the surface.
I used my favorite homemade cream cheese frosting for this cake. It’s merely a basic blend of cream cheese, butter, powdered sugar, and vanilla essence. For a silky and creamy frosting, ensure you leave your cream cheese and butter out in advance.
You can additionally adorn this cake with adorable carrot motifs or add extra chopped walnuts on the surface.
Instructions for Freezing and Storage
Keep leftover carrot cake in the fridge, wrapped securely, for as long as 4 days.
To freeze, take the carrot cake out of the pan and securely wrap it in plastic wrap. Keep in the freezer for as long as 3 months. When it's time to eat, defrost overnight in the fridge. Cream cheese frosting can also be frozen successfully for 2-3 months.
Baking Advice
When measuring your flour, avoid scooping it directly from the container using the measuring cup. Instead, swirl the flour, scoop it into your measuring cup, and smooth it out with the edge of a knife.
You can substitute the chopped walnuts in this carrot cake with your preferred nut. If you enjoy raisins in your carrot cake, you can also add 1/2 cup.
Ensure your cream cheese and butter are at room temperature prior to combining them for the frosting. This will guarantee an incredibly smooth and creamy icing on your cake.
To transform this recipe into cupcakes, I suggest using my Carrot Cake Cupcakes recipe instead. This way, you avoid guessing ingredient proportions and so on.
Guidelines for Freezing and Storing
Store leftover carrot cake in the refrigerator, tightly wrapped, for up to 4 days.
To freeze, remove the carrot cake from the pan and tightly cover it in plastic wrap. Store in the freezer for up to 3 months. When it's time for a meal, thaw in the refrigerator overnight. Cream cheese frosting can be successfully frozen for a duration of 2-3 months.
Baking Tips
When measuring flour, do not scoop it directly from the container with the measuring cup. Rather, swirl the flour, fill your measuring cup with it, and level it off using the side of a knife.
You can replace the chopped walnuts in this carrot cake with your chosen nut. If you like raisins in your carrot cake, you might also include 1/2 cup.
Make sure your cream cheese and butter are at room temperature before mixing them for the frosting. This will ensure an extraordinarily smooth and creamy frosting on your cake.
For cupcakes, I recommend using my Carrot Cake Cupcakes recipe instead. In this manner, you prevent estimating the amounts of ingredients and similar aspects.
Fixings
For the cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- An additional 3 huge eggs, at room temperature
- 1 teaspoon unadulterated vanilla concentrate
- 2 1/2 cups in addition to 1 tablespoon generally useful flour, isolated
- 2 teaspoons ground cinnamon
- 2 teaspoons baking pop
- 1 1/2 teaspoons legitimate salt
- 1 cup raisins
- 1 cup hacked pecans
- 1 pound carrots, ground
- 1/2 cup diced new pineapple
For the icing:
- 3/4 pound cream cheddar, at room temperature
- 1/2 pound unsalted spread, at room temperature
- 1 teaspoon unadulterated vanilla concentrate
- 1 pound confectioners' sugar, filtered
For the adornment:
- 1/2 cup diced new pineapple
INSTRUCTION
For the adornment:
Preheat the stove to 350 degrees F.
Spread 2 (8-inch) round cake dish. Line with material paper, then, at that point, spread and flour the dish.Barbecue-bacon-wrapped-shrimp-appetizers.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric blender fitted with the oar connection until light yellow. Add the vanilla. In another bowl, filter together 2 1/2 cups flour, the cinnamon, baking pop, and salt.
Add the dry fixings to the wet fixings. Throw the raisins and pecans with 1 tablespoon flour. Overlay in the carrots and pineapple. Add to the hitter and blend well.Crab-and-coconut-risotto-with-mango.
Partition the hitter similarly between the 2 dish. Heat for 55 to an hour, or until a toothpick tells the truth. Permit the cakes to cool totally in the skillet set over a wire rack.Crab-salad-with-peaches-and-avocados.
For the icing:
Blend the cream cheddar, spread and vanilla in the bowl of an electric blender fitted with the oar connection until recently joined. Add the sugar and blend until smooth.Crab-cucumber-kani-salad-recipe.
Place 1 layer, level side up, on a level plate or cake platform. With a blade or offset spatula, spread the top with icing. Put the second layer on top, gathered side together, and spread the frosting equitably on the top and sides of the cake. Adorn with diced pineapple. Appreciate it !!!
Carrot and Pineapple Cake VIDEO
