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Pineapple Carrot Cake

Pineapple Carrot Cake
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Indulge in the delightful combination of flavors with this Pineapple Carrot Cake, a treat that perfectly blends the sweetness of pineapple with the warmth of spices. This moist and flavorful cake is an excellent choice for celebrations, potlucks, or a cozy afternoon snack. Topped with a luscious cream cheese frosting, it’s sure to impress both carrot cake aficionados and newcomers alike. With its uncomplicated preparation steps and customizable ingredients, you can easily make it your own by adding nuts or dried fruits. Whether enjoyed as a dessert centerpiece or a simple after-meal delight, this cake will be a crowd-pleaser at any gathering.

Ingredients

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  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) canola or vegetable oil
  • 4 large eggs (room temperature)
  • 1 and 1/2 cups (300 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 (8-ounce) can crushed pineapple (drained)
  • 1 teaspoon pure vanilla extract
  • 3 cups (300 grams) grated carrots (lightly packed)
  • 3/4 cup (90 grams) chopped walnuts
  • 1/2 cup (75 grams) raisins (optional)
  • 1 (8-ounce) package brick style cream cheese (softened to room temperature)
  • 1/2 cup (115 grams) unsalted butter (softened to room temperature)
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In one bowl, sift together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk canola oil with sugars until smooth; add eggs one at a time. Stir in drained pineapple and vanilla extract.
  4. Combine wet and dry mixtures gently until just mixed; fold in carrots and walnuts.
  5. Pour into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
  6. Cool for 10 minutes before transferring to a wire rack. Frost with cream cheese frosting once cooled.

Nutrition

Find it online: https://madebykiara.com/pineapple-carrot-cake/