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This pineapple carrot cake combines sweet tropical pineapple with carrots for a moist, flavorful treat that gets even better the day after baking. The cream cheese frosting adds the perfect tangy complement that makes this homemade cake truly special.
I first made this cake for my daughters birthday three years ago, and it has become our most requested celebration dessert. Even my father-in-law who claims to dislike carrot cake asks for seconds every time.
Ingredients
- All-purpose flour: Provides the perfect structure while staying tender
- Brown sugar: Adds moisture and a caramel-like flavor depth
- Freshly grated carrots: Essential for moisture and texture
- Crushed pineapple: Creates incredible moisture without overwhelming flavor
- Walnuts: Add delightful crunch and nutty contrast to the sweet cake
- Full-fat brick cream cheese: Creates the richest, most stable frosting
Step-by-Step Instructions
- Prepare the pan:
- Preheat oven to 350°F and thoroughly grease a 9×13-inch baking dish. Glass pans work beautifully for even heating and checking doneness.
- Mix dry ingredients:
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg together until completely combined. Proper spice measurement ensures that perfect warm flavor profile.
- Combine wet ingredients:
- Whisk oil with both sugars until smooth, then add eggs one at a time, incorporating fully after each addition. The vanilla goes in last. This method creates a properly emulsified base for moisture.
- Create the batter:
- Pour wet ingredients into dry ingredients, mixing just until no flour streaks remain. Overmixing develops gluten, creating a tough cake. Gently fold in carrots, drained pineapple, and walnuts with a rubber spatula.
- Bake to perfection:
- Spread batter evenly in prepared pan and bake 45-55 minutes. The center should spring back when lightly touched and a toothpick inserted in the middle should come out clean or with a few moist crumbs.
- Cool completely:
- Allow cake to cool at room temperature for at least 45 minutes before refrigerating to speed up the cooling process. A completely cooled cake ensures the frosting doesn't melt.
- Make cream cheese frosting:
- Beat room temperature cream cheese and butter until fluffy, about 2 minutes. Add powdered sugar gradually, then vanilla and salt. The perfect frosting holds its shape but spreads easily.
- Frost and refrigerate:
- Spread frosting evenly across cooled cake surface. Refrigerate for 30 minutes before serving to allow frosting to set for cleaner slices.
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The crushed pineapple is truly the secret weapon in this recipe. While many carrot cakes rely solely on oil for moisture, the natural sweetness and juiciness of pineapple creates an incredibly tender crumb without making the cake taste like pineapple. My grandmother taught me this trick when I was just learning to bake, saying good carrot cake should taste of spice first, carrots second, and keep you guessing about what makes it so moist.
Proper Carrot Preparation
Always grate your own carrots for this recipe. The pre-shredded carrots from the grocery store are too dry and won't provide the necessary moisture. I use the large holes on a box grater for perfect texture rather than food processor grating which can turn them too fine. After grating, resist the urge to squeeze out any liquid as many recipes suggest. That natural carrot moisture is exactly what creates the incredible texture.
Freezing Instructions
This cake freezes beautifully both frosted and unfrosted. For frosted cake, place it in the freezer uncovered until the frosting hardens, then wrap tightly in plastic wrap followed by aluminum foil. For unfrosted cake, cool completely before wrapping in plastic wrap and foil. Both versions keep for up to 3 months frozen. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Variations To Try
The beauty of this carrot cake lies in its adaptability. For a tropical twist, add 1/2 cup toasted coconut to the batter. If you prefer a nut-free version, replace walnuts with golden raisins plumped in hot water and drained. For a lighter healthier option, substitute half the oil with unsweetened applesauce without compromising moisture. This recipe also works wonderfully with a maple cream cheese frosting by replacing vanilla extract with pure maple syrup.
Frequently Asked Questions About Recipes
- → Can I substitute fresh pineapple for canned?
Yes, you can crush fresh pineapple to use in the batter, but ensure it has the same moisture content as canned.
- → How can I make this cake healthier?
You can replace half the oil with unsweetened applesauce without losing moisture or flavor.
- → Can I make this cake ahead of time?
Yes, bake the cake and store it tightly covered in the refrigerator for up to two days before frosting and serving.
- → How should I store leftovers?
Store leftover cake tightly covered in the refrigerator for up to 5 days. Serve cold or bring to room temperature before enjoying.
- → Can I convert this into cupcakes?
Absolutely. Line a muffin pan and bake for 19-22 minutes at the same temperature for about 24-28 cupcakes.
- → Can I freeze this cake?
Yes, unfrosted cake can be frozen for up to 3 months. Thaw overnight before frosting and serving.