Carrot and Pineapple Cake is a deliciously moist and flavorful dessert that combines the natural sweetness of carrots with the tropical taste of pineapple.
The addition of coconut and chopped walnuts gives the cake a wonderful texture and richness.
Topped with a smooth cream cheese frosting made with Philadelphia cheese and butter, this cake is perfect for any occasion, whether it’s a special celebration or just a sweet treat.
With warm cinnamon and a blend of fruits and nuts, this cake offers a delightful balance of flavors that everyone will love.
CARROT AND PINEAPPLE Cake
Ingredients
250 grams of all-purpose wheat flour
2 teaspoons baking soda
1 teaspoon Royal yeast
1 teaspoon salt
2 teaspoons ground cinnamon
350 grams of white sugar
250 ml sunflower oil
3 eggs
1 teaspoon vanilla extract
3 large or 4-5 small carrots, grated
75 grams of grated coconut
100 grams of chopped walnuts
1 can of pineapple in syrup, drained and crushed
1 package of Philadelphia cheese
50 grams butter, softened
250 grams of powdered sugar
Preparation
Preheat the oven to 180ºC with heat from above and below. We spread butter and flour a 22 x 33 centimeter mold.
To make the cake:
Mix the flour, baking soda, yeast, salt and cinnamon in a bowl. We make a well in the center and inside we add the sugar, oil, eggs and vanilla extract.
Mix all the ingredients with a wooden spoon until smooth.
Add the grated carrots, coconut, chopped walnuts and crushed pineapple and stir everything again so that it is completely integrated.
We pour the mixture into the mold that we previously prepared and place it in the hot oven for 45 minutes, until a toothpick inserted in it comes out clean.
We will see that the center sinks a little, but it doesn’t matter, it is normal. We take out the cake and let it cool on a rack for a few minutes.
Then we unmold it and wait for it to cool. While we wait, we can make the glaze.
To make the glaze:
Beat the cream cheese with the butter with a whisk until smooth.
Add the sugar and beat again until it has a creamy consistency.
When the cake is cold (we can put it in the refrigerator for a while to speed up the process) we spread the glaze on top and smooth it out.
For the Carrot and Pineapple Cake, there are plenty of ways to personalize the recipe.
You can add raisins or dried cranberries for a touch of extra sweetness, or enhance the flavor with spices like nutmeg or ginger.
For those with dietary restrictions, a gluten-free flour blend works well, and a simple powdered sugar glaze can be a lighter alternative to the rich cream cheese frosting.
To make the cake vegan, flax eggs and dairy-free cream cheese can be used.
When preparing, ensure the pineapple is well-drained to avoid excess moisture, and finely grate the carrots for better incorporation into the batter.
Using room temperature ingredients for the frosting ensures smoothness, and refrigerating the cake after frosting helps the flavors come together beautifully.
These tips and variations make it easy to adapt this moist, flavorful cake to your liking.
To store Carrot and Pineapple Cake, first ensure the cake has completely cooled. Place it in an airtight container and refrigerate for up to 4-5 days to keep it fresh.
The cream cheese frosting requires refrigeration to maintain its texture and prevent spoilage.
If you want to store it for longer, you can freeze the cake (either whole or in slices) by wrapping it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container.
The cake can be frozen for up to 2-3 months. When ready to serve, thaw it in the refrigerator overnight.