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This island-inspired spin on traditional carrot cake mixes juicy carrots with drained pineapple and cozy spices, resulting in an unbelievably soft and tasty treat. Every bite offers the right mix of fruit, spice, and tangy cream cheese topping, making it fantastic for celebrations or when you're simply in the mood for something extraordinarily yummy.
After trying this cake many times, I've found that squeezing the pineapple really well and shredding the carrots extra fine gives you the best results.
Key Components
- Carrots: Newly shredded, pressed down when you measure
- Crushed Pineapple: Squeezed thoroughly
- All-Purpose Flour: Scoop with spoon into measuring cup and level off
- Large Eggs: Not cold from fridge
- Vegetable Oil: Keeps everything soft
- Pure Vanilla Extract: Skip the fake stuff
- Fresh Spices: Makes everything taste better
Step-By-Step Guide
- 1. Preparation:
- Turn oven on to 350°F (175°C). Coat two 9-inch round pans with butter and flour. Put parchment on the bottoms. Place oven rack in middle. Squeeze pineapple in strainer until no more juice comes out.
- 2. Dry Ingredients:
- Mix flour, sugar, baking powder, baking soda, salt, and spices in big bowl. This helps spread the rising agents and flavors all through the cake. Push ingredients aside to make space in middle for wet stuff.
- 3. Wet Ingredients:
- Mix oil and eggs until they're smooth. Add vanilla. Pour into the hole in dry ingredients. Stir just enough to get rid of flour patches - too much mixing will make your cake tough.
- 4. Adding Fruits:
- Carefully stir in shredded carrots and squeezed pineapple. Add walnuts now if you want them. Your mix will be thick but wet. Split evenly between your ready pans.
- 5. Baking Process:
- Cook for 30-35 minutes until a toothpick comes out clean when poked in middle. Sides should start pulling away from pan. Let sit in pans 10 minutes before moving to cooling rack.
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Finishing and Serving Tips
- 1. Cooling Process:
- Wait until cake is totally cool before adding frosting - usually an hour on rack. You can speed things up by putting it in the fridge for 30 minutes, but cover it loosely so it doesn't dry out.
- 2. Frosting Application:
- Whip cream cheese and butter until light and smooth. Slowly add powdered sugar and vanilla. Spread between layers, then cover top and sides. For neat slices, chill frosted cake for 30 minutes before cutting.
Tasty Companions
- Slices of fresh pineapple
- Browned coconut flakes
- Crushed macadamia nuts
- Scoop of vanilla ice cream
- Warm coffee or tea
- Glass of cold milk
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Keeping It Fresh
Cake layers without frosting can be wrapped up and frozen for up to 3 months. Once frosted, keep in fridge for up to 5 days. Take slices out 15-20 minutes before eating so they can warm up for the best taste and feel.
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This sunny carrot cake shows how old favorites can get a fresh twist while still feeling like comfort food. Served at birthday parties or Sunday dinners, folks will definitely ask for this recipe again and again.
Frequently Asked Questions
- → Can I prepare this cake early?
- Sure! Bake the layers up to two days in advance. Wrap and keep at room temperature or chill them.
- → Why is pineapple used in it?
- It adds natural sugar and moisture, making the cake soft and not dry.
- → Can I bake cupcakes instead?
- Of course! Just bake in cupcake liners for around 18–20 minutes, at the same heat setting.
- → What's the best way to store it?
- Refrigerate the frosted cake for up to five days. Set it out until it’s room temp before serving.
- → Can I freeze it for later?
- Absolutely! Wrap the unfrosted layers well, freeze for 3 months, and defrost in the fridge overnight.