Carrot and Pineapple Cake Recipe

This Carrot and Pineapple Cake is a delightful twist on the classic carrot cake. The addition of pineapple brings a lovely moistness and a hint of tropical flavor, making it a unique and delicious dessert. It’s perfect for those who enjoy a blend of fruity and earthy flavors in their baked goods.

Why We Love This Recipe

• Moist and Flavorful: The combination of carrots and pineapple ensures a moist cake with a rich, complex flavor.
• Perfectly Spiced: The cinnamon adds a warm spice that complements the sweetness of the carrots and pineapple.
• Nutty Crunch: The chopped walnuts provide a delightful crunch and nuttiness.
• Creamy Frosting: The Philadelphia cheese and butter frosting is smooth, creamy, and perfectly sweet.

Ingredients

• Cake:
  • 250 grams of all-purpose wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon Royal yeast
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 350 grams of white sugar
  • 250 ml sunflower oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 large or 4-5 small carrots, grated
  • 75 grams of grated coconut
  • 100 grams of chopped walnuts
  • 1 can of pineapple in syrup, drained and crushed
• Frosting:
  • 1 package of Philadelphia cheese
  • 50 grams butter, softened
  • 250 grams of powdered sugar

Instructions

Preheat the Oven:

• Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Dry Ingredients:

• In a bowl, whisk together flour, baking soda, Royal yeast, salt, and ground cinnamon.

Wet Ingredients:

• In a separate large bowl, mix together sugar, sunflower oil, eggs, and vanilla extract until well combined.

Combine:

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in grated carrots, grated coconut, chopped walnuts, and crushed pineapple.

Bake:

• Divide the batter evenly between the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting:

• Beat together Philadelphia cheese and softened butter until smooth.
• Gradually add powdered sugar and beat until creamy.

Assemble the Cake:

• Once the cakes have cooled, spread frosting on top of one cake layer.
• Place the second layer on top and spread frosting over the top and sides of the cake.

Notes

• Pineapple: Make sure to drain the pineapple thoroughly to prevent the batter from becoming too wet.
• Walnuts: They can be omitted or replaced with pecans for a different flavor.
• Storage: Store the cake in the refrigerator due to the cream cheese frosting.

FAQs

• Can I make this cake gluten-free? Yes, use a gluten-free flour blend in place of all-purpose flour.
• Can I reduce the sugar? You can reduce the sugar in the cake, but it will affect the sweetness and texture.
• How long does this cake last? It can last up to 5 days in the refrigerator.

Enjoy your Carrot and Pineapple Cake, a moist and flavorful treat that’s sure to delight your taste buds!