How to Cook Appetizing Moist Pineapple-Carrot Cake

Moist Pineapple-Carrot Cake. The carrots and pineapple work together to keep this cake moist and wholesome. A moist carrot cake filled with crushed pineapple, chopped walnuts, and topped with an easy cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers!

This cake is quick and easy to make, versatile and utterly delicious. Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. You can cook Moist Pineapple-Carrot Cake using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moist Pineapple-Carrot Cake

1. It's 170 g of all purpose flour.
2. Prepare 120 g of sugar.
3. You need 120 ml of vegetable oil.
4. Prepare 100 g of grated carrot.
5. It's 100 g of crashed/finely diced pineapple.
6. You need 100 g of icing sugar.
7. Prepare 2 tablespoons of pineapple juice.
8. You need 2 of eggs.
9. You need 1 1/4 teaspoon of baking powder.
10. It's 1 teaspoon of vanilla extract.
11. You need 1 teaspoon of cinnamon.
12. Prepare 1/2 teaspoon of baking soda.
13. Prepare 1/4 teaspoon of salt.
14. Prepare 1/4 teaspoon of ginger.
15. Prepare 1/4 teaspoon of nutmeg.
16. Prepare of Yellow food color.

Can I add pineapple to the carrot cake? My favorite homestyle carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrot cake! This cake is so moist and delicious paired. Pineapple carrot cake is incredibly moist, bursting with spice flavor, and garnished with smooth and tangy cream cheese frosting.

Moist Pineapple-Carrot Cake step by step

1. Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients..
2. In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon..
3. In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined..
4. Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour..
5. Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin..
6. I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean..
7. Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely..
8. When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake..
9. Let the icing set for a few minutes then slice, serve and enjoy!.

This simple from scratch recipe comes together quickly and easily- baked as a sheet cake there's no fancy decorating required! This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve. You may also enjoy this no bake recipe using pineapple rings. Don't miss another recipe or travel post; sign up for my FREE subscription below! This Carrot Cake with Pineapple recipe is a healthy version of a classic spring dessert.