Irresistible Carrot Pineapple Cake Recipe You’ll Love

There’s something magical about the smell of freshly baked Carrot Pineapple Cake wafting through the kitchen. It’s like a warm hug from Grandma, with delightful hints of sweet pineapple and aromatic spices dancing in the air, beckoning you to take a slice. autumn-inspired treats The vibrant orange flecks of carrot peek through the golden sponge, promising a flavor explosion that will make your taste buds do a happy dance. delicious main course

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Perhaps you recall those special occasions when dessert took center stage, uniting family and friends around the table. Imagine laughter ringing out as everyone devours each slice, eyes widening in delight at the unexpected burst of tropical sweetness mingling with the earthiness of carrots. perfect dessert pairing This cake is not just food; it’s an experience waiting to happen.

I made this cake for my sister’s birthday last year, and she couldn’t stop raving about it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: savory side dish option.

• All-Purpose Flour: A basic necessity, but I recommend sifting it for a lighter texture.
• Granulated Sugar: Sweetens the deal! Use organic sugar if you can for better flavor.
• Brown Sugar: Adds moisture and depth; light or dark will work wonders here.
• Ground Cinnamon: Key to that warm spice aroma—freshly ground is even better!
• Carrots: Grate them finely for even distribution throughout the cake.
• Canned Pineapple: Make sure to drain well; we want all that delicious juice without making a soggy mess.
• Eggs: Essential for binding; use room temperature eggs for best results.
• Vegetable Oil: Keeps our cake moist; feel free to experiment with coconut oil for added flavor!
• Vanilla Extract: Adds warmth and depth—always opt for pure extract when possible.
• Baking Powder & Baking Soda: These leavening agents are crucial for that perfect rise.
• Salt: Just a pinch enhances all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans with baking spray or line them with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Add Wet Ingredients: Pour in vegetable oil, eggs, vanilla extract, and drained pineapple into the dry mixture. Mix until just combined—don’t overdo it!

Add Carrots: Gently fold in the grated carrots using a spatula. The mixture should be lumpy but cohesive—think cozy sweater rather than tight jeans.

Bake Your Cake: Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean—a delightful golden color should greet you.

Cool Down: Remove cakes from oven and let cool in pans for about 10 minutes before transferring to wire racks to cool completely—patience is key here!

Now that your kitchen smells like heaven and you’ve got two beautiful layers cooling down, you’re halfway there! You might even want to do a little victory dance in between steps—who wouldn’t?

Once cooled completely, frost with your favorite cream cheese frosting and get ready to serve up slices of happiness! Enjoy every bite of this moist Carrot Pineapple Cake that’s sure to bring joy to any occasion. For more inspiration, check out this Delicious Blueberry Cream Cheese Muffins recipe.

Perfecting the Cooking Process

Start by grating fresh carrots and chopping pineapple while preheating your oven. Mix dry ingredients separately, then combine wet ingredients and fold in the dry. This ensures an even distribution of flavors and a fluffy cake.

Add Your Touch

Feel free to swap out oil for applesauce for a healthier option or add walnuts for a delightful crunch. You can even experiment with spices like nutmeg or allspice for an extra kick.

Storing & Reheating

Store your Carrot Pineapple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and just warm slices in the microwave before serving to refresh the moisture.

I once baked this cake for a friend’s birthday, and it was such a hit that I had to fight off two friends who wanted to take home leftovers!

FAQ

What makes Carrot Pineapple Cake moist?

Using crushed pineapple adds natural moisture, making the cake tender and flavorful.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with gluten-free flour blends for a delicious alternative.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Carrot Pineapple Cake

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• Author: deleciouscorner
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Carrot Pineapple Cake is a delightful fusion of tropical sweetness and earthy goodness that promises to brighten any occasion. This moist cake features finely grated carrots and juicy pineapple, all enveloped in a tender sponge infused with aromatic spices. Perfect for birthdays or casual gatherings, this cake is sure to impress family and friends alike with its vibrant flavors and charming appearance.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 2 cups finely grated carrots
• 1 cup canned crushed pineapple, drained
• 3 large eggs (room temperature)
• 3/4 cup vegetable oil (or coconut oil)
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them or lining with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
3. Add the vegetable oil, eggs, vanilla extract, and drained pineapple; mix until just combined.
4. Gently fold in the grated carrots until evenly distributed.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 320
• Sugar: 24g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg