Moist Pineapple-Carrot Cake

How to Cook Recipes Moist Pineapple-Carrot Cake using 16 ingredients and 9 steps

Moist Pineapple-Carrot Cake - Next, add the vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Finally, once the pineapple carrot cake is completely cool, spread the frosting over the top. This moist pineapple carrot cake may be served immediately after frosting, or else kept refrigerated until ready to serve. This carrot and pineapple cake is so simple but still unique and very delicious! Easy to prepare, this beautiful cake can be a great holiday dessert for you and your family.

This is hands-down the best pineapple-carrot cake I have ever had!

Even with the variation in sugar quantities, the cake was moist and delicious!

You can cook Moist Pineapple-Carrot Cake using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Moist Pineapple-Carrot Cake

1. It's 170 g all purpose flour.
2. You need 120 g sugar.
3. It's 120 ml vegetable oil.
4. It's 100 g grated carrot.
5. Prepare 100 g crashed/finely diced pineapple.
6. You need 100 g icing sugar.
7. It's 2 tablespoons pineapple juice.
8. You need 2 eggs.
9. Prepare 1 1/4 teaspoon baking powder.
10. You need 1 teaspoon vanilla extract.
11. It's 1 teaspoon cinnamon.
12. It's 1/2 teaspoon baking soda.
13. Prepare 1/4 teaspoon salt.
14. You need 1/4 teaspoon ginger.
15. Prepare 1/4 teaspoon nutmeg.
16. Prepare Yellow food color.

Moist Pineapple-Carrot Cake instructions

1. Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients..
2. In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon..
3. In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined..
4. Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour..
5. Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin..
6. I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean..
7. Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely..
8. When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake..
9. Let the icing set for a few minutes then slice, serve and enjoy!.

Moist Pineapple-Carrot Cake - No matter how you make it, this is a must-try carrot cake! How to Make a Moist Carrot Cake Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. Pineapple Carrot Cake is super moist and has lots of spice flavor. The cake is covered in a rich and creamy cream cheese icing. Pineapple Carrot Cake makes an awesome Spring or Easter cake. This cake is plenty sweet with lots of cinnamon, nutmeg, and ground clove flavor. Thank you and good luck