Moist Pineapple-Carrot Cake. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers! Today's recipe comes from two questions I receive on my homemade carrot cake The cake must be moist (and stay that way!), have a good amount of spices but not too much, and it needs to be topped with cream cheese frosting. Pineapple carrot cake is incredibly moist, bursting with spice flavor, and garnished with smooth and tangy cream cheese frosting. Moist Pineapple-Carrot Cake

You can have Moist Pineapple-Carrot Cake using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moist Pineapple-Carrot Cake
  1. Prepare 170 g of all purpose flour.
  2. You need 120 g of sugar.
  3. It’s 120 ml of vegetable oil.
  4. You need 100 g of grated carrot.
  5. It’s 100 g of crashed/finely diced pineapple.
  6. You need 100 g of icing sugar.
  7. It’s 2 tablespoons of pineapple juice.
  8. It’s 2 of eggs.
  9. It’s 1 1/4 teaspoon of baking powder.
  10. Prepare 1 teaspoon of vanilla extract.
  11. You need 1 teaspoon of cinnamon.
  12. It’s 1/2 teaspoon of baking soda.
  13. Prepare 1/4 teaspoon of salt.
  14. Prepare 1/4 teaspoon of ginger.
  15. Prepare 1/4 teaspoon of nutmeg.
  16. It’s of Yellow food color.

Also, using some whole wheat flour. This pineapple carrot cake recipe yields a two-layer cake. If you prefer, you could make it as two single layer cakes or even as carrot cake cupcakes! How to Make a Moist Carrot Cake.

Moist Pineapple-Carrot Cake instructions

  1. Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients..

  2. In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon..

  3. In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined..

  4. Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour..

  5. Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin..

  6. I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean..

  7. Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely..

  8. When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake..

  9. Let the icing set for a few minutes then slice, serve and enjoy!.

There are two camps in the world of carrot cake - pro-pineapple and anti-pineapple. Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake. • How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. Can I add pineapple to the carrot cake? Carrot Cake with Pineapple has fluffy pineapple whipped cream frosting layered between moist pineapple carrot cake layers, and is simple to make!