Carrot Pineapple Cake
Carrot Pineapple Cake is a delicious and moist cake that is perfect for any occasion. It is made with a combination of carrots, pineapple, and spices, and is topped with a creamy frosting.
Carrot Pineapple Cake is a delicious and moist cake that is perfect for any occasion. It is made with a combination of carrots, pineapple, and spices, and is topped with a creamy frosting.
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups confectioners' sugar
- 3 eggs
- 1 teaspoon baking powder
- 1/4 cup butter softened
- 1 (8 ounce) package cream cheese
- 1 cup flaked coconut
- 1 3/4 cups white sugar
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple drained
- 2 cups shredded carrots
- Carbohydrate 39.967614862908 g
- Cholesterol 46.5032986151326 mg
- Fat 28.0027412604234 g
- Fiber 1.24817152459165 g
- Protein 3.18094444554561 g
- Saturated Fat 12.4253454877706 g
- Serving Size 1 1 Serving (103g)
- Sodium 288.740826562255 mg
- Sugar 38.7194433383164 g
- Trans Fat 1.61104353497966 g
- Calories 415 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Substituted oils alter the crumb structure entirely; using melted coconut oil instead of vegetable oil yields a firmer texture with a distinct tropical aroma, whereas neutral canola oil keeps the focus squarely on the shredded carrots and crushed pineapple. Bakers often rely on tactile cues rather than a thermometer for dense cakes containing heavy mix-ins like walnuts and flaked coconut. Specific techniques govern successful baking and storage for this recipe.
- Bake the batter in a greased and floured 9x13 inch pan at 350 degrees F for approximately 45 minutes until the center springs back slightly under light fingertip pressure.
- Expect a slight center sink upon cooling; this behavior is normal for heavily laden batters containing high-moisture ingredients like canned pineapple and fresh root vegetables.
- Cream the softened butter and cream cheese together until completely smooth before incorporating the confectioners' sugar to prevent graininess in the frosting.
- Wrap baked, unfrosted layers tightly in plastic wrap and freeze for up to one month, thawing completely at room temperature prior to applying the cream cheese topping.
Thorough cooling prevents the butter and cream cheese frosting from melting upon contact with the pan. Refrigerate leftovers promptly due to the dairy content in the topping.
