Carrot Pineapple Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 10 ml vanilla extract
02 - 5 g baking soda
03 - 240 ml vegetable oil
04 - 2 g ground cinnamon
05 - 3 large eggs
06 - 300 g granulated sugar
07 - 3 g fine salt
08 - 60 g walnuts, chopped
09 - 220 g finely shredded carrots
10 - 250 g plain flour
11 - 10 g baking powder
12 - 150 g well-drained crushed pineapple

→ Frosting and Garnish

13 - Pineapple bits for decorating
14 - Shredded fresh carrot for decoration
15 - 115 g softened unsalted butter
16 - 225 g softened cream cheese
17 - 240 g powdered sugar
18 - 5 ml vanilla extract

# Instructions:

01 - Set the oven to 175°C. Coat a 23 x 33 cm rectangular pan with butter and a dusting of flour.
02 - In a medium-sized bowl, mix up baking powder, flour, cinnamon, salt, and baking soda.
03 - Grab a big mixing bowl and beat together eggs, sugar, oil, and vanilla until it’s smooth and well mixed.
04 - Slowly fold the dry mix into the wet ingredients, stirring gently until they’re just combined.
05 - Stir in the shredded carrots, pineapple chunks (drained), and chopped walnuts (if using). Mix until everything looks evenly spread out.
06 - Pour the batter into the prepared pan. Bake for 35 to 40 minutes. A clean toothpick poked in the center means it’s ready. Let it cool completely in the pan.
07 - With a mixer, whip the cream cheese and butter until creamy. Add powdered sugar and vanilla, and keep beating until it’s fluffy and smooth.
08 - Spread the cream cheese frosting evenly across the cooled cake. Add pineapple chunks and shredded carrots for a final touch.