Pineapple Creamy Carrot Cake
As you return from an adventurous boat or kayak ride through the scenic Woodland Fishin Resort, enjoy a laid-back evening gorging in this creamy pineapple carrot cake at the bakery.This moist cake combines sugary sweetness, aromatic spices, & pineapple flavours delectably with a nutty crunch, shiny cream frosting, & bite-like fresh carrot goodness.Prep + Cook Time: 1 hour 30 minutes; Cooling Time: 2-3 hours; Yield: 14 slices
Equipment
- Cake Pan 9"
Ingredients
- INGREDIENTS
- For the Carrot Cake
- 2 cup grated carrots
- 1 cup chopped nuts walnuts, pecans, or any other
- Dry Mix
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2½ tsp Spice mix 1½ tsp ground cinnamon+ ½ tsp ginger powder+ ¼ tsp nutmeg powder+ ¼ salt
- Wet Mix
- 1 cup vegetable oil
- 4 eggs room temperature
- 2 cups sugar 1½ light brown sugar+ ½ cup granulated white sugar
- 1 cup canned crushed pineapple drained
- 1 tsp pure vanilla extract
- Cream Cheese Frosting
- 1 cup cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
Instructions
- INSTRUCTIONS
- Firstly, set the oven for preheating at 350° F. Also, grease a cake pan (9-inches) with non-stick cooking spray.
- Now, in one bowl, combine the Dry Mix ingredients.
- In another bowl, whisk the Wet Mix ingredients nicely. Then, stir in the grated carrots and chopped nuts.
- Little by little, add the dry mix into the wet mixture and fold (using a rubber spatula) into a smooth batter. Avoid over-folding.
- Transfer the batter into the greased cake pan and gently even out the top. Bake in the preheated oven for 27-30 minutes at 350° F.
- After taking the cake out of the oven, let cool in the pan for 15 minutes. Then, remove from the pan and finish cooling on a wire rack.
- While the cake is cooling, prepare the cream cheese frosting.
- Transfer the softened cream cheese to a large mixing bowl. Beat it till creamy (for 1 minute) using a hand mixer set on medium speed.
- Add the softened butter and continue beating (for 30-60 seconds) until combined.
- Add the sugar in parts (1/2 cup at a time), and continue beating till well combined & fluffy. In between scrape the sides of the bowl whenever required.
- Spread the cream cheese frosting on top of the completely cooled cake. Slice up and serve right away!
Notes
This Creamy Pineapple Carrot Cake recipe makes 14 slices. Each slice contains-
- Calories: 557
- Protein: 6.28 g
- Fat: 11.46 g
- Carbohydrate: 66.08 g
- Fiber: 2 g
- Sugars: 46.24 g
- Cholesterol: 71 mg
- Sodium: 210 mg
Nutrition
Calories: 557kcal
Tried this recipe?Let us know how it was!