Everyone loves cake especially children but How To Make Carrot Cake With Pineapple at home. The pineapple carrot cake is incredibly moist, with a spicy flavor, and a smooth and complex cream cheese frosting. This scratch version is easy and fast and easy to find.
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Homemade Carrot Cake Recipe
This pineapple carrot cake recipe presents a damp carrot cake cut with pomegranate pieces. It is seasoned with hot cinnamon, ginger, and nutmeg. So here’s the Homemade Carrot Cake With Pineapple Recipe.
Baking Tips For Carrot Cake With Pineapple
- When measuring your flour, do not take it out of the pot with a measuring cup. Instead, shake the dough, spoon it into your measuring cup, and remove it from behind the knife.
- Use your favorite nut in this carrot cake instead of chopped walnuts. If you like raisins in carrot cake, you can also use 1/2 cup.
- Make sure your cream cheese and butter are at room temperature before mixing together in the frosting. This will ensure a super smooth and creamy frosting on the top of your cake.
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Ingredients:
- For the cake:
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 cup raisins
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- For the frosting:
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 pound cream cheese, at room temperature
- 1 pound confectioners’ sugar, sifted
- For the decoration:
- 1/2 cup diced fresh pineapple
How To Make
To Make the Carrot Cake:
- Spray the 9×13 baking pan with a 350 ° F non-stick baking spray in a preheated oven and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Sit on one side.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, cinnamon, crushed pineapple and vanilla extract until completely combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix with a light or rubber spatula until they blend together, making sure not to mix the batter as much as possible.
- Put the batter in the prepared baking pan and spread in a single layer all around. Bake at 350 ° F for 35-45 minutes or until the top of the cake is set and a toothpick is inserted in the middle of the cake. If necessary, tent with foil for the last 15 to 20 minutes of baking to avoid over-browning the top of the cake.
- Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
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To Make Cream Cheese Frosting
- In a stand-alone mixer bowl equipped with a paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add butter and mix for about 30 seconds-1 minute until well combined and smooth. Add powdered sugar and vanilla extract and continue mixing until completely combined, scraping the sides of the bowl as needed.
- Using a knife or offset spatula, top the cooled carrot cake with cream cheese frosting. Now, carrot cake with pineapple is ready to serve, and enjoy!
Let’s Decorate:
We will decorate our pineapple carrot cake with a thick layer of cream cheese frosting. They are sweet, silky and complex and wonderfully paired with the hot spices of the cake. I love baking sheet cakes because there are no fancy or intricate decorations – a simple swipe trick of frosting. Try adding extra walnuts, sprinkles, toasted coconut, cinnamon sprinkles, or pineapple garnish once you have grown. Still simple, but totally beautiful!
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Nutrition Facts:
1 piece: 798 calories, 46 grams fat (13 grams saturated fat), 112 milligrams cholesterol, 569 milligrams sodium, 92 grams carbohydrates (70 grams sugar, 1 g fiber), 7 grams protein.
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