Pineapple Carrot Cake

Short Description

Pineapple Carrot Cake is a moist, spiced dessert made with grated carrots, crushed pineapple, and warm spices, often topped with a luscious cream cheese frosting. The pineapple adds natural sweetness and moisture, making this cake tender and flavorful.

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Why You’ll Love This Recipe

• Moist and rich with natural sweetness from carrots and pineapple.

• Balanced with warm spices for a comforting flavor.

• Versatile: bake it as a sheet cake, layer cake, loaf, or cupcakes.

• Perfectly complemented by tangy cream cheese frosting.

• Ideal for holidays, celebrations, or everyday indulgence.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Vegetable oil (or part oil, part applesauce)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Grated carrots

• Crushed pineapple, drained

• Optional: walnuts, pecans, shredded coconut, or raisins

• For frosting: cream cheese, butter, confectioners’ sugar, vanilla extract

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Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or prepare two round pans.

2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.

3. In a separate large bowl, beat together oil, sugars, eggs, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet mixture.

5. Fold in grated carrots, pineapple, and any optional add-ins.

6. Pour the batter into prepared pan(s).

7. Bake for 45–55 minutes, or until a toothpick comes out clean.

8. Let the cake cool completely before frosting with cream cheese frosting.

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Servings and Timing

• Servings: 12–15 slices

• Prep time: 25 minutes

• Bake time: 45–55 minutes

• Cooling and frosting: 1–2 hours

• Total time: ~2.5–3 hours

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Variations

• Cupcakes: Makes about 24–28 cupcakes, baked for 20 minutes.

• Bundt cake: Bake for 55–65 minutes.

• Healthier option: Substitute half the oil with applesauce.

• Flavor additions: Mix in coconut, nuts, or raisins for texture.

• Frosting twist: Try cinnamon cream cheese frosting or vanilla buttercream.

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Storage/Reheating

• Room temperature: Up to 2 days (unfrosted).

• Refrigerator: Up to 5–6 days in an airtight container.

• Freezer: Up to 3 months, wrapped tightly in plastic wrap and foil.

• To serve: Thaw in the refrigerator overnight, then bring to room temperature.

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FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well as long as it is finely chopped and not overly juicy.

2. Do I need to peel the carrots before grating?

Yes, peeling is recommended for the best texture and flavor.

3. Can I make this cake without nuts?

Absolutely, the cake tastes delicious even without nuts.

4. How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

5. Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

6. What’s the best way to frost the cake?

Cool the cake completely, then spread cream cheese frosting evenly with a spatula.

7. Can I bake this as a two-layer cake?

Yes, divide batter into two 9-inch round pans and bake for 30–35 minutes.

8. Is it possible to make this dairy-free?

Yes, use dairy-free cream cheese and butter substitutes for the frosting.

9. Can I reduce the sugar?

Yes, you may reduce sugar by ¼ cup without greatly affecting texture.

10. How should I store leftover frosted cake?

Keep it covered in the refrigerator to maintain freshness.

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Conclusion

Pineapple Carrot Cake is a timeless dessert that balances sweet, spiced, and tangy flavors in every bite. Its moist crumb and versatility make it suitable for any occasion, from festive gatherings to casual family meals. With options to customize ingredients and formats, this cake is sure to become a favorite in your kitchen.

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