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Pineapple and sweet carrots make this cake burst with bright flavor and cozy spices Cream cheese swirled across the top adds a tang you can't miss Perfect for birthday celebrations sharing at get-togethers or turning any gloomy day into something sunny
This cake first wowed me after my Maui trip I've been making it for holidays, birthdays, and whenever spring rolls around Ever since it's been one of our family's most-requested treats
Luscious Ingredients
- Pineapple chunks and shredded carrots to decorate: Toss these on last for a splash of color Make sure your fruit is ripe and carrots have a fresh snap
- Powdered sugar: This is what makes your frosting fluffy Sift it so there are no clumps
- Unsalted butter: Mix this into your frosting You'll want it soft and your favorite kind
- Cream cheese: Room temperature is key here for mixing up the tangiest, creamiest topping
- Walnuts: Toss these in for some nutty crunch They're best when fresh and not bitter tasting
- Crushed pineapple: Drain it well so your cake doesn't come out soggy Canned works great
- Carrots: They'll melt into the cake giving it color and a faint sweetness Peel and grate for the best outcome
- Vanilla extract: A splash brings a warm aroma Pick a real one for best flavor
- Vegetable oil: Makes everything soft and keeps it moist Sunflower or canola are my picks
- Eggs: Use them at room temperature for an easy mix They help everything stay together
- Granulated sugar: Sweetens the cake, but lets all the other flavors shine through
- Fine salt: Sharpens all the flavors and balances out the sweetness
- Ground cinnamon: Adds those cozy, spicy notes Go for one you really like the smell of
- Baking powder and baking soda: These help your cake puff up and keep it airy Make sure they're not expired for the best lift
- All-purpose flour: The glue that holds it all together It needs to be fresh, not musty
Simple Steps to Bake
- Frost and Garnish:
- Swoop the icing on once your cake's cooled Toss on carrot shreds and pineapple chunks and give them a gentle press so they stick
- Whip the Frosting:
- Beat your butter and cream cheese until super smooth Add in powdered sugar plus vanilla and whip until light and airy
- Bake to Perfection:
- Scrape the batter into the pan and even it out Slide it into a 175 C oven for 35 to 40 minutes Stick a toothpick in and if it comes out clean, you're done Cool the cake fully in the pan
- Add Carrots Pineapple and Walnuts:
- Drop in your grated carrots, squeeze-dried pineapple, and walnuts (if you want) Stir everything just enough so it stays fluffy
- Combine Wet and Dry:
- Add the flour mix bit by bit to the wet bowl Stir until you see no streaks but don't overdo it or it'll get tough
- Beat the Wet Ingredients:
- Grab a different big bowl and whisk together oil, sugar, eggs, and vanilla until it’s thick and pale This step makes every bite moist
- Mix the Dry Ingredients:
- In one bowl, stir together flour, salt, baking powder, baking soda, and plenty of cinnamon Remember to break up any lumps
- Prepare the Baking Pan:
- Rub some butter or oil all around your 23x33 cm pan and sprinkle a thin layer of flour to keep the cake from sticking anywhere
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Spreading the cool icing on top is my favorite part My little niece always begs to help with the pineapple Sprinkle time means she sneaks a bite too
Storage Made Easy
This cake does great in the fridge—just wrap or cover it and it'll stay nice up to four days The icing needs it cold to stay firm If freezing, hold off on icing and just freeze the cake parts Frost it fresh when you’re ready
Easy Ingredient Swaps
No walnuts? Pecans are awesome or just leave nuts out Want it more tropical? Shredded coconut is super tasty For a lighter version, sub some oil with applesauce (unsweetened is best)
How to Serve
You can cut chilled or just let it warm up a bit on the counter Pairs great with a mug of coffee or even cold mango tea I sometimes pile extra pineapple on the side for my fruit fans
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Hawaiian Inspiration
This is kind of like the usual carrot cake but with a sweet island twist Pineapple in the mix is a classic Hawaii baker move It uses their homegrown fruit and makes every bite even moister and sweeter
Recipe FAQs
- → Why is this cake so soft?
Grated carrots and crushed pineapple add loads of moisture, making the cake super tender while staying fresh longer.
- → Can I mix nuts into the batter?
Absolutely! Toss in some chopped walnuts for crunch if you'd like. Skip them if you're keeping it nut-free.
- → How can I get smooth frosting?
Let the cream cheese and butter sit out until they're soft, then beat them together. It'll save you from lumps in the frosting.
- → Can I replace canned pineapple with fresh?
You can, just make sure it's drained really well and finely chopped, so the cake doesn't end up soggy.
- → What's the best way to store it?
Pop the leftovers in an airtight container and refrigerate them for up to four days. Take it out a bit before eating to let it soften.
- → Can I prep it the day before?
Sure! Bake the base ahead, then frost it later. It actually tastes even better after sitting overnight.