carrot pineapple delight (Print Version)
Fluffy carrot and pineapple cake with creamy frosting. Gently spiced and beautifully finished.
# Ingredients:
→ Base Layer
01 -
3 large eggs
02 -
240 ml cooking oil
03 -
10 ml pure vanilla
04 -
300 g white sugar
05 -
250 g plain flour
06 -
10 g raising powder
07 -
5 g baking soda
08 -
2 g ground cinnamon spice
09 -
3 g fine sea salt
10 -
220 g finely shredded carrots
11 -
150 g drained crushed pineapple
12 -
60 g chopped nuts (optional)
→ Topping and Decoration
13 -
225 g softened cream cheese
14 -
115 g room temp butter
15 -
240 g sifted powdered sugar
16 -
5 ml vanilla essence
17 -
Chunks of fresh pineapple for top
18 -
Finely shredded carrot for top
# Steps:
01 -
Preheat the oven to 175°C. Coat a 23 x 33 cm rectangular pan with a thin layer of oil and dust it with flour.
02 -
Mix salt, flour, baking powder, cinnamon, and the baking soda in a medium-sized bowl. Give it a quick whisk.
03 -
Using a large bowl, whip the eggs, sugar, oil, and vanilla until everything looks smooth and well combined.
04 -
Add the dry mix little by little into the wet bowl. Stir until just combined. Fold in your grated carrots, drained pineapple, and nuts (if you're using them).
05 -
Pour the mix into your prepared baking tray. Pop it in the oven for 35 to 40 minutes. A clean toothpick in the middle means it's ready. Let it cool off completely in the pan.
06 -
Beat together the butter and cream cheese until smooth. Slowly mix in the sugar and vanilla. Keep whipping until fluffy.
07 -
Spread the frosting generously over the cooled cake. Decorate with pineapple pieces and shredded carrots however you'd like.