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- 2 cups grated carrots - 1 cup crushed pineapple, drained - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup chopped walnuts (optional) - 1 teaspoon vanilla extract - 1/2 cup shredded coconut (optional) Gathering the right ingredients is key to making a great carrot pineapple cake. First, you need fresh, sweet carrots. Grated carrots add moisture and sweetness. You’ll also want crushed pineapple for that fruity twist. Draining it helps keep the cake from getting too wet. For sweetness, I use both granulated and brown sugar. The brown sugar adds a rich flavor. Next, vegetable oil keeps the cake moist. Eggs bind everything together and add richness. Now, let’s talk about the dry ingredients. All-purpose flour is the base. Baking powder and baking soda make the cake rise. Ground cinnamon and nutmeg give warm spice notes. A little salt enhances all the flavors. If you want to add more texture, consider walnuts or shredded coconut. They bring extra crunch and flavor. These optional mix-ins can make your cake even more delightful. With these ingredients ready, you're set to make a delicious cake! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Greasing and flouring your pans is important. Use two 9-inch round cake pans. This step helps the cake come out easily after baking. In a large bowl, combine 2 cups of grated carrots and 1 cup of drained crushed pineapple. Add 1 cup of granulated sugar and 1/2 cup of brown sugar next. Pour in 1/2 cup of vegetable oil. Mix these ingredients well until they blend together nicely. Then, add 4 large eggs one at a time. Mix thoroughly after each egg. Finally, stir in 1 teaspoon of vanilla extract for flavor. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Once combined, gradually add this dry mix to your wet mixture. Stir gently until just combined. Avoid overmixing to keep the cake light and fluffy. Now, divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, your cakes are ready. After baking, let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. For serving, you can frost them with cream cheese frosting or enjoy them plain. When serving, place the cake on a decorative plate. Add a dollop of whipped cream and a sprinkle of shredded coconut for an extra touch. To keep your carrot pineapple cake moist, use fresh ingredients. Fresh carrots and pineapple bring more juice and flavor. Make sure to drain the pineapple well. Too much liquid can make the cake soggy. Mix the batter just until combined. Overmixing can make the cake dense. Also, add a bit of oil for extra moisture. Using vegetable oil helps keep the cake soft. Let the cake cool in the pan for a few minutes before moving it. This helps the cake set and stay moist. Spices play a big role in flavor. Ground cinnamon and nutmeg add warmth and depth. Use fresh spices to get the best taste. Adding vanilla extract enhances the sweet flavor. If you love a hint of citrus, try adding a little orange zest. It brightens the cake nicely. Consider adding chopped walnuts or shredded coconut. These add texture and flavor. If you want a twist, try different nuts or dried fruits. Frosting is key to a great cake. Cream cheese frosting is a classic choice. It pairs well with the sweetness of the cake. Spread it smoothly on top and sides. For a fun touch, sprinkle shredded coconut or crushed walnuts on top. This adds color and texture. You can also add fresh fruit for decoration. Serve the cake on a pretty plate. A dollop of whipped cream on the side makes it even better. Enjoy this delightful cake with friends and family! Pro Tips Grate Carrots Finely: Finely grated carrots will blend seamlessly into the batter, ensuring a moist texture throughout the cake. Drain Pineapple Well: Make sure to drain the crushed pineapple thoroughly to prevent the batter from becoming too wet, which can affect the cake's rise. Check for Doneness: Use a toothpick to test for doneness; it should come out clean or with a few crumbs attached, but not wet batter. Cool Completely: Allow the cakes to cool completely on a wire rack before frosting to prevent the frosting from melting or sliding off. {{image_2}} You can make this cake gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. I recommend a blend that includes xanthan gum. This helps mimic the texture of traditional flour. Always check your labels to avoid cross-contamination. Feel free to get creative with flavors. Adding fruits like diced apples or ripe bananas enhances the taste. You can also try dried fruits like raisins or cranberries for extra sweetness. Nuts add a nice crunch too. Walnuts work great, but pecans or almonds are tasty choices as well. Mix and match to find your favorite combination! Frosting opens the door to more fun. Cream cheese frosting is classic, but you can explore other options. Try whipped cream for a light touch or a simple glaze. You can even use chocolate frosting for a richer flavor. If you want a fruity twist, consider a pineapple frosting. Each option adds its own flair to the cake! To keep your carrot pineapple cake fresh, store it in the fridge. Wrap the cake in plastic wrap or place it in an airtight container. This helps keep moisture in. If you want to store it for longer, freeze it. Cut the cake into slices, wrap each slice in plastic wrap, and place them in a freezer-safe bag. This way, you can enjoy a piece later! Your cake will stay fresh in the fridge for about 5 days. If you freeze it, it can last for about 3 months. Just remember, the longer it stays in the freezer, the more the texture may change. Always check for any signs of freezer burn before enjoying it. To reheat the cake, use the microwave for quick warming. Heat a slice for about 10-15 seconds. If you prefer a crispy edge, use the oven. Preheat it to 350°F (175°C) and warm the slice for about 5-10 minutes. This keeps the cake moist and delicious! Yes, you can use sugar substitutes. Options like honey, maple syrup, or agave nectar work well. When using these, adjust the liquid in the recipe. For example, if you use honey, reduce the oil slightly. Remember, some substitutes add different flavors. Always taste the batter for sweetness. Using both brown and granulated sugar adds depth to the flavor. Brown sugar gives moisture and a hint of caramel. Granulated sugar helps the cake rise well. If you must choose one, use brown sugar for a richer taste. However, the cake may not be as light. To make a vegan carrot pineapple cake, substitute eggs with applesauce or flaxseed meal. Use 1/4 cup of applesauce for each egg. For dairy, replace vegetable oil with coconut oil or any plant oil. You can also skip the egg and use 1/4 cup of unsweetened yogurt. This keeps the cake moist. You now have all the tools to make a delicious cake. We covered ingredients, cooking steps, and tips for great flavor. Whether you follow the basic recipe or try a fun variation, you'll enjoy the process. Remember to store leftovers properly to keep your cake fresh. Try different flavors, mix-ins, and frostings to make it your own. With practice, you’ll master this cake and impress your friends and family. Happy baking!

Carrot Pineapple Delight Cake

A moist and flavorful cake made with grated carrots and crushed pineapple, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract
  • 0.5 cup shredded coconut (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine the grated carrots, crushed pineapple, granulated sugar, brown sugar, and vegetable oil. Mix well.
  • Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • If using, fold in the chopped walnuts and shredded coconut.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, you can frost with cream cheese frosting or serve plain.

Notes

Serve the cake on a decorative plate, and if desired, top with a dollop of whipped cream and a sprinkle of shredded coconut or crushed walnuts for added texture and flavor.
Keyword cake, carrot, dessert, pineapple