Carrot Pineapple Cake
Mixing spices, fruit, and vegetables into a sweet dessert, this recipe retains the classic flavors of carrot cake while introducing a tropical twist with pineapple.
Mixing spices, fruit, and vegetables into a sweet dessert, this recipe retains the classic flavors of carrot cake while introducing a tropical twist with pineapple.
- 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.
Why is the center sinking in the oven? Moisture management dictates the physical integrity of dense fruit and vegetable batters. Freshly shredded carrots release significantly more surface water than vacuum-sealed or pre-packaged shreds, while canned crushed pineapple requires thorough physical draining through a fine-mesh sieve to prevent structural collapse during the rising phase.
- Shred whole carrots on the medium holes of a box grater rather than buying pre-cut matchsticks, which are too dry and woody to yield the correct crumb.
- Drain the 8-ounce can of crushed pineapple by pressing it firmly against a mesh strainer with the back of a spoon until no free liquid drips.
- Ensure the cream cheese and butter are completely softened to room temperature before beating, or the confectioners' sugar will form hard lumps rather than a smooth emulsion.
- Bake at 350 degrees F in a greased and floured 9x13-inch metal pan for 45 minutes until a wooden pick inserted into the center emerges clean.
Proper moisture extraction guarantees that the crumb holds its weight despite heavy mix-ins like walnuts and coconut. Allow the baked dessert to cool completely on a wire rack before applying the cream cheese frosting.
