Carrot Pineapple Cake: Irresistibly Moist & Flavorful
Carrot Pineapple Cake
This Carrot Pineapple Cake is a moist, flavorful dessert that brings together the natural sweetness of carrots, the tropical tang of pineapple, and the warmth of cinnamon and vanilla. It’s the perfect cake for any occasion, whether it’s a family gathering, holiday celebration, or simply a treat to enjoy with a cup of coffee. The combination of ingredients creates a beautifully balanced cake that’s soft, rich, and bursting with flavor.
One of the standout features of this Carrot Pineapple Cake is the crushed pineapple, which not only enhances the sweetness but also adds an incredible moisture that keeps the cake soft for days. The grated carrots blend seamlessly into the batter, providing both texture and a natural hint of sweetness. Adding walnuts (optional) gives the cake a slight crunch, making every bite more exciting.
To elevate this Carrot Pineapple Cake even further, it’s often topped with a luscious cream cheese frosting that complements its flavors perfectly. The creamy, slightly tangy frosting balances the sweetness of the cake, making it absolutely irresistible. If you love spiced cakes or classic carrot cake, this version with pineapple will quickly become one of your favorites.
Not only is this Carrot Pineapple Cake delicious, but it’s also easy to make. With just a few simple ingredients and minimal effort, you can create a homemade cake that rivals any bakery version. It’s a great make-ahead dessert because it tastes even better the next day as the flavors meld together. Serve it plain, dusted with powdered sugar, or generously slathered with cream cheese frosting for a treat that everyone will love.
Servings: 12
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients :
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (240g) crushed pineapple, drained
- 1 cup (120g) chopped walnuts (optional)
Instructions :
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, beat sugars, oil, eggs, and vanilla until well combined.
- Incorporate Carrots & Pineapple: Fold in grated carrots and drained pineapple.
- Mix Everything: Gradually add the dry ingredients into the wet mixture and stir until just combined. Fold in walnuts if using.
- Bake: Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely before frosting.
Optional Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions: Beat all ingredients together until smooth and creamy. Spread over the cooled cake.
TIPS :
Drain the pineapple well to avoid excess moisture. Use freshly grated carrots for the best texture. Let the cake cool completely before frosting to prevent melting. Add spices like nutmeg or ginger for extra warmth and flavor.
Nutrition Information (Per Serving, Without Frosting)
- Calories: ~350 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
FAQ 
:
1. Can I make this Carrot Pineapple Cake without pineapple?
Yes, you can omit the pineapple, but it adds moisture and sweetness. If you leave it out, consider adding an extra ¼ cup of oil or applesauce to maintain the cake’s texture.
2. Can I use fresh pineapple instead of canned?
Absolutely! Just finely chop fresh pineapple and drain any excess juice to prevent the cake from becoming too wet.
3. How do I store Carrot Pineapple Cake?
You can store the cake in an airtight container at room temperature for up to 2 days. If frosted with cream cheese frosting, refrigerate it for up to 5 days.
4. Can I freeze Carrot Pineapple Cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
5. Can I use a different oil instead of vegetable oil?
Yes! You can substitute vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce for a lower-fat version.
6. Can I make this Carrot Pineapple Cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but it will still be delicious.
7. What can I use instead of walnuts?
You can replace walnuts with pecans, almonds, or even raisins for added texture. If you have nut allergies, simply leave them out.
8. Can I make this Carrot Pineapple Cake into cupcakes?
Yes! Pour the batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
9. Why did my cake turn out dense?
Overmixing the batter can cause a dense texture. Stir just until combined to keep the cake light and fluffy. Also, make sure your baking soda is fresh.
10. Can I make this Carrot Pineapple Cake without eggs?
Yes! You can substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 3 tablespoons water. The texture may be slightly different but still delicious.
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