The Best Carrot Cake Recipe With Crushed Pineapple

July 19, 2023 Post a Comment

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Best Carrot Cake Recipe With Crushed Pineapple GreenStarCandy from greenstarcandy.blogspot.com

Description

Carrot cake is a classic sweet treat that many people love. It's moist, flavorful, and has a unique texture that's hard to resist. This recipe for the best carrot cake with crushed pineapple takes things up a notch by adding a sweet and tangy twist to the traditional recipe. The crushed pineapple adds moisture and a tropical flavor that complements the carrots perfectly.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 35-40 minutes.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 cups grated carrots
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts (optional)

For the cream cheese frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Equipment

Two 9-inch round cake pans
Parchment paper
Mixing bowls
Mixing spoons
Hand mixer or stand mixer

Method

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper. 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. 3. In another mixing bowl, beat the eggs and sugar together until light and fluffy. Gradually add in the vegetable oil, whisking until well combined. 4. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using). 5. Divide the batter evenly between the prepared cake pans. 6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. 8. To make the cream cheese frosting, beat the butter and cream cheese together until light and fluffy. Gradually add in the confectioners' sugar and vanilla extract, and beat until smooth. 9. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, and spread frosting over the top and sides of the cake. 10. Decorate the cake with additional chopped walnuts, if desired.

Notes

This cake can be made up to 2 days in advance and stored, covered, in the fridge. Bring it to room temperature before serving.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:

Calories: 672
Carbohydrates: 83g
Protein: 6g
Fat: 37g
Saturated Fat: 9g
Cholesterol: 92mg
Sodium: 563mg
Potassium: 290mg
Fiber: 2g
Sugar: 65g
Vitamin A: 5092IU
Vitamin C: 3mg
Calcium: 95mg
Iron: 2mg

Recipes FAQ

Can I make this cake without the pineapple? Yes, you can leave out the crushed pineapple if you prefer. The cake will still be delicious and moist. Can I use a different type of nut instead of walnuts? Yes, you can use pecans or almonds instead of walnuts, or leave the nuts out altogether. Can I make this cake in advance? Yes, you can make this cake up to 2 days in advance and store it, covered, in the fridge.

Recipe Tips

Make sure to drain the crushed pineapple well before adding it to the cake batter.
If you don't have two 9-inch cake pans, you can use 8-inch or 10-inch pans instead, but adjust the baking time accordingly.
If you're not a fan of cream cheese frosting, you can use a different type of frosting, such as vanilla buttercream or whipped cream.