Pineapple Carrot Cake

Pineapple Carrot Cake is a delightful twist on the classic carrot cake, adding a tropical sweetness and moisture from pineapple. Here’s a recipe that combines these flavors into a delicious and moist cake, perfect for any occasion:

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple, drained (from a 20-ounce can)
• 1/2 cup chopped nuts (optional; walnuts or pecans work well)
• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk or heavy cream (if needed for consistency)

Instructions:

1. Prepare the Oven and Pans:

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.

1. Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

1. Prepare Wet Ingredients:

• In a large bowl, beat the granulated sugar, brown sugar, and oil together until well combined and slightly fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.

1. Combine Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Fold in the grated carrots, crushed pineapple, nuts (if using), and shredded coconut (if using).

1. Bake the Cake:

• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

1. Prepare the Cream Cheese Frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Mix in the vanilla extract.
• If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached.

1. Frost the Cake:

• Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
• Place the second layer on top and frost the top and sides of the cake.
• Optionally, you can garnish with additional chopped nuts or shredded coconut.

1. Serve:

• Slice and serve the cake. It pairs wonderfully with a cup of coffee or tea.

Tips for Success:

• Grating Carrots: For best results, use a fine grater or food processor to ensure the carrots are finely grated and evenly distributed in the batter.
• Draining Pineapple: Make sure to drain the crushed pineapple well to prevent excess moisture, which can affect the texture of the cake.
• Cooling: Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.

Enjoy your moist and flavorful Pineapple Carrot Cake, perfect for any occasion or just as a special treat!