Carrot cake with pineapple that you will fall in love with over and over! Perfect stability to taste with a hint of cinnamon, crunchy hazelnut flavor, infused pineapple, and moist breadcrumbs whipped together with a smooth cream cheese frosting.
Carrot cake with pineapple
Finding a clearly suitable carrot cake with pineapple is a success or failure. It is either too dry, has too much fruit, insufficient flavor, or has too much seasoning. One chew is all it takes. This is. Distribute the first-class carrot cake you will have in your life!
You don’t want lobby baking capabilities to make our recipe and you definitely don’t want to be a baker of any kind (see picture above for example frosting and fabulous decorating).
If you’re like me and can’t freeze or spruce up a cake to shop on your own, then be totally comfortable in understanding that something varied from the redecorating you’re doing will emerge when your family, friends, or company sinks their teeth into a slice of this little piece of heaven.
Especially when cream cheese is mixed in each mouthful.
How to make a recipe for carrot cake
The dry items are mixed together first.
Mix together wet items along with sugar
Together until mixture is smooth.
Fold the grated carrots, nuts and raisins. We love pecans but you can use walnuts, cashews, almonds or peanuts.
You will need two 9 inch ball trays to create your layers, then bake them for 40-45 minutes.
How to make a moist carrot cake
The texture in this carrot cake with pineapple is incredible. Yes, it is thin and light as mentioned earlier, however, its wet texture is unforgettable. Three main ingredients help make this carrot cake moist:
Vegetable oil (or canola oil can be used)
Fruit puree: milkshake pineapple juice or apple juice. We chose the pineapple option after trying it with apple juice and found that mixing a whisked pineapple for a few seconds in a magic bullet or blender yielded great results.
You can also scrape the fruit and replace it with melted butter. You cannot design the fruit on this at all.
How do you know when the carrot cake is ready?
Insert a toothpick or wooden skewer into the heart of the carrot and pineapple cake. We have to add it. Allow the cake to cool completely before decorating. If the cake has a little bit of warmth in the center, the frosting will be liquid while you paint!
Cut the carrot and pineapple cake
Often times, the cupcakes come out of the oven with the top dome on top. Instead of reducing the tops to make them turn the cake upside down on a serving plate. Freeze the first layer, then flip the 2D layer (upside down) on that frozen first layer. Cover it evenly with a rubber spatula.
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Carrot cake ingredients
2 1/4 cup (295 g) all-purpose flour or regular flour
2 teaspoons baking powder
1 teaspoon of baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon of nutmeg
1 cup (250 ml) vegetable oil
1/2 cup (110 g) ground pineapple or unsweetened apple sauce
1 cup (200 g) lightly packed light brown sugar
1 cup (200 g) white granulated sugar
1 tablespoon of pure vanilla extract
4 giant eggs
2 1/2 cups (250 g) grated carrots (from about 2-3 jumbo carrots)
1 cup (100 grams) pecan nuts or whipped walnuts, divided (optional)
1/2 cup (60 g) raisins or raisins (optional)
Cream cheese recipe:
250 grams of soft cheese at room temperature
6 oz. (170 grams) butter, softened to room temperature
4 cups powdered sugar, sifted if lumpy (plus an extra if needed)
1 teaspoon pure vanilla extract
Carrot cake with pineapple.
Preheat oven to 350 ° F (175 ° C). Grease two 9-inch round molds by greasing the back of each tray with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg in a bowl until well combined, and don’t forget to add salt.
In a separate bowl, whisk together oil, pineapple (or apple sauce), sugar, and vanilla. Beat the eggs one by one until combined. Stir dry materials into the wet mixture until smooth, and scrape the mixture from the sides of the bowl. Shredded cabbage carrots, 3/4 cup nuts, and salad.
Divide mix between organized cake tins. Bake for 40-45 minutes, or when a toothpick inserted in the center of each cake comes out clean.
Leave to cool in pans for 30 minutes. Transfer the cake to the cooling shelves, and peel the paper from the base of each cake as you go. Allow to cool before frost.
Cream cheese frosting:
In a giant bowl, whisk together the cheese and butter, scraping the sides of the bowl as needed, for 2-3 minutes until clean and creamy. (Use a hand blender.)
Add vanilla and powdered sugar, with additional sugar if needed, until the layer is thick and spreadable.