Description
Sweet tropical flavors dance through this pineapple carrot cake, blending moist textures with rich cream cheese frosting. Delightful spices and crushed pineapple promise a memorable dessert slice that satisfies from first bite to last.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups grated carrots
- 1 cup crushed pineapple, drained
- 3 large eggs
- 3/4 cup vegetable oil
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Frosting and Garnish:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional, for added flavor)
- Shredded coconut
- Chopped nuts
- Pineapple slices or carrot curls
Instructions
- Craft the foundation by harmonizing dry ingredients: sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a pristine mixing vessel, ensuring even distribution and eliminating potential lumps.
- Whisk eggs, granulated sugar, and brown sugar in a separate bowl until the mixture transforms into a smooth, pale emulsion, creating a silky base for the cake’s structure.
- Incorporate vegetable oil and vanilla extract into the egg mixture, stirring gently to maintain the delicate texture and distribute flavors evenly.
- Gradually fold the dry ingredient blend into the wet mixture, using precise, sweeping motions to prevent overmixing and maintain the cake’s potential lightness.
- Gently integrate grated carrots, crushed pineapple, shredded coconut, and optional nuts into the batter, ensuring uniform dispersion of ingredients throughout the mixture.
- Prepare the baking receptacle by coating with a thin layer of grease and dusting with flour, creating a non-stick surface for easy cake removal.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula to create an even layer that will bake uniformly.
- Position the pan in a preheated oven set at 350°F (175°C), allowing the cake to transform for approximately 30-35 minutes until a inserted toothpick emerges clean.
- Allow the cake to rest in the pan for 10 minutes, enabling a gentle cooling process that helps stabilize the delicate structure.
- Carefully transfer the cake to a wire rack, permitting complete cooling before applying frosting.
- Prepare the cream cheese frosting by blending cream cheese and butter until achieving a silky, homogeneous consistency with no visible lumps.
- Gradually introduce powdered sugar, whipping continuously to create a light, airy frosting that holds its shape beautifully.
- Enhance the frosting with vanilla extract and optional pineapple juice, mixing until the flavor profile becomes harmonious and smooth.
- Once the cake has cooled completely, generously spread the cream cheese frosting across the surface, creating an even, luxurious layer.
- Optionally embellish with additional shredded coconut, crushed pineapple, chopped nuts, decorative pineapple slices, or delicate carrot curls to elevate the visual appeal.
Notes
- Enhance moisture by draining pineapple thoroughly to prevent excess liquid from making the cake soggy.
- Swap out traditional nuts with toasted seeds like sunflower or pumpkin for nut-free alternatives that provide similar crunch and texture.
- Use gluten-free flour blend for celiac-friendly version without compromising the cake’s rich, tender crumb.
- Reduce sugar content by replacing half the granulated sugar with unsweetened applesauce for a lighter, healthier twist.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg