Name: Irresistible Carrot Cake with Pineapple
Prep time: 20 min
Cook time: PT-486409H38M27S
Total time: PT-486409H38M27S
Cuisine: Americans
Ingredients: 📌 2 cups all-purpose flour; 📌 2 teaspoons baking powder; 📌 1 teaspoon baking soda; 📌 1 teaspoon ground cinnamon; 📌 1/2 teaspoon ground nutmeg; 📌 1/4 teaspoon salt; 📌 3 large eggs; 📌 1 1/4 cups granulated sugar; 📌 3/4 cup vegetable oil; 📌 1 teaspoon vanilla extract; 📌 3 cups grated carrots (about 6-7 medium carrots); 📌 1 (20-ounce) can crushed pineapple, drained; 📌 1 cup chopped pecans (optional)

Carrot cake is a classic dessert that never fails to delight the senses. But when you add the unexpected twist of pineapple, you elevate this beloved treat to new heights of deliciousness. Prepare to be enchanted by the harmonious blend of warm spices, tender carrots, and the tangy-sweet pineapple that makes this recipe an absolute must-try.

Imagine sinking your fork into a slice of this carrot cake, the moist crumb giving way to reveal the vibrant orange hue of the carrots and the golden flecks of pineapple. The aroma of cinnamon, nutmeg, and vanilla will fill your kitchen, enticing you to savor every bite. This recipe is a true celebration of flavors, sure to transport your taste buds on a delightful culinary journey.

Whether you’re baking for a special occasion or simply treating yourself, this carrot cake with pineapple is a recipe that will leave a lasting impression. Get ready to wow your family and friends with this irresistible dessert that combines the classic comfort of carrot cake with the unexpected twist of juicy pineapple.

Why This Recipe is a Must-Try?

Carrot cake is a beloved dessert for good reason – the natural sweetness of the carrots, the warm spices, and the moist, tender crumb create a truly indulgent experience. But this recipe takes it to the next level by infusing the cake with the tropical flavors of pineapple. The pineapple adds a delightful tartness that perfectly complements the richness of the cake, resulting in a harmonious balance of flavors.

What sets this carrot cake recipe apart is the attention to detail in the ingredients and preparation. The use of both grated carrots and crushed pineapple ensures a delightful texture, with the pineapple providing a juicy burst of flavor in every bite. The spices, including cinnamon and nutmeg, are carefully measured to create a warm, comforting aroma that will have your guests eagerly awaiting a slice.

But the real magic happens in the baking process. The combination of the moist carrot cake and the caramelized pineapple creates a texture that is truly out of this world. The result is a cake that is both decadent and light, with a perfect crumb that melts in your mouth. Whether you serve it as a dessert, a midday snack, or even for breakfast, this carrot cake with pineapple is sure to become a new family favorite.

Essential Ingredients

📌 2 cups all-purpose flour
📌 2 teaspoons baking powder
📌 1 teaspoon baking soda
📌 1 teaspoon ground cinnamon
📌 1/2 teaspoon ground nutmeg
📌 1/4 teaspoon salt
📌 3 large eggs
📌 1 1/4 cups granulated sugar
📌 3/4 cup vegetable oil
📌 1 teaspoon vanilla extract
📌 3 cups grated carrots (about 6-7 medium carrots)
📌 1 (20-ounce) can crushed pineapple, drained
📌 1 cup chopped pecans (optional)

Step by Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vegetable oil and vanilla extract to the egg mixture and mix until well combined.
Fold in the grated carrots and drained crushed pineapple until evenly distributed.
Gradually add the dry ingredients from step 2 to the wet ingredients, mixing just until combined. Do not overmix.
If using, fold in the chopped pecans.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before frosting and serving.

Nutritional Information

Per serving (based on 12 servings):

📌 Calories: 340
📌 Total Fat: 18g
📌 Saturated Fat: 2g
📌 Cholesterol: 55mg
📌 Sodium: 290mg
📌 Total Carbohydrates: 44g
📌 Dietary Fiber: 2g
📌 Total Sugars: 27g
📌 Protein: 4g

Tips for Success

📌 Grate the Carrots: Use a box grater or the grating attachment on your food processor to ensure the carrots are finely grated, which will help them blend seamlessly into the cake batter.
📌 Drain the Pineapple: Be sure to thoroughly drain the crushed pineapple to prevent excess moisture in the cake batter.
📌 Don’t Overmix: Carefully fold the dry ingredients into the wet ingredients to avoid developing gluten, which can result in a tough, dense cake.
📌 Test for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
📌 Let it Cool: Allow the cake to cool completely before frosting or serving to ensure a clean, even slice.

Servings and Timing

📌 Servings: 12 slices
📌 Prep Time: 20 minutes
📌 Bake Time: 30-35 minutes
📌 Total Time: 50-55 minutes

Recipe Variations

📌 Carrot Cake Cupcakes: Divide the batter evenly among a 12-cup muffin tin and bake for 18-22 minutes.
📌 Pineapple Carrot Cake Bars: Bake the cake in a 9×9-inch pan and cut into squares for easy serving.
📌 Carrot Pineapple Bundt Cake: Bake the cake in a Bundt pan for a beautiful, decorative presentation.

Storage and Reheating

📌 Room Temperature: Store the cake, covered, at room temperature for up to 3 days.
📌 Refrigerator: Keep the cake, covered, in the refrigerator for up to 1 week.
📌 Freezer: Wrap the cake tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

This carrot cake with pineapple is a delightful and unexpected twist on a classic dessert. The combination of the moist, spiced carrot cake and the juicy, tropical pineapple creates a flavor profile that is simply irresistible. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to impress and delight your taste buds.

Prepare to be the talk of the town with this carrot cake masterpiece. The vibrant colors, the enticing aroma, and the melt-in-your-mouth texture will have your family and friends begging for seconds.

So, what are you waiting for? Preheat your oven and get ready to bake up a slice of heaven with this carrot cake and pineapple recipe.

Frequently Asked Questions

Can I use canned or fresh pineapple?

Either canned or fresh pineapple will work in this recipe. Just be sure to drain the canned pineapple well to prevent excess moisture in the cake.

Can I make this cake ahead of time?

Yes, this carrot cake with pineapple can be made a day or two in advance. Simply store it in an airtight container in the refrigerator until ready to serve.

Can I add additional mix-ins?

Absolutely! Feel free to customize the cake by adding chopped nuts, shredded coconut, or even a cream cheese frosting for an extra indulgent touch.

How do I prevent the cake from drying out?

The combination of grated carrots and crushed pineapple helps keep this cake moist and tender. Be sure not to overbake, and store the cake properly to maintain its moisture.

Can I use a different type of oil?

Yes, you can use a different neutral-flavored oil, such as canola or vegetable oil, in place of the specified vegetable oil.

Can I make this cake gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Adjust the baking time as needed.

How long will this cake stay fresh?

Properly stored, this carrot cake with pineapple will stay fresh for up to 1 week in the refrigerator or up to 3 months in the freezer.

Can I add a cream cheese frosting?

Absolutely! A tangy cream cheese frosting would be a delicious complement to the flavors of this carrot cake. Simply spread it over the cooled cake for an extra indulgent treat.