Introduction
Pineapple Carrot Cream Cake is a delightful harmony of tropical pineapple and sweet carrots, enveloped in a luscious cream cheese frosting. This cake is the perfect treat to sweeten any moment, filled with natural flavors that promise to enchant your taste buds.
Detailed Ingredients with measures
250g all-purpose flour
200g granulated sugar
200ml vegetable oil
3 large eggs
150g grated carrots
100g crushed pineapple, drained
100g chopped walnuts
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
150g cream cheese, softened
100g unsalted butter, softened
200g powdered sugar
10ml vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
To prepare this exquisite Pineapple Carrot Cream Cake, begin by preheating your oven to 175°C (350°F) and greasing a 9-inch round cake pan. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the granulated sugar, vegetable oil, and eggs, beating them until well mixed.
Gradually incorporate the dry ingredients into the wet mixture until fully combined. Then, gently fold in the grated carrots, crushed pineapple, and walnuts until evenly distributed. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract, continuing to mix until fluffy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top and garnish with additional walnuts if desired. Enjoy this wonderful treat that beautifully combines tropical and homely flavors!
Detailed Directions and Instructions
1. Preheat the Oven
Begin by preheating your oven to 175°C (350°F). While waiting, prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour, ensuring an easy release from the pan post-baking.
2. Prepare the Dry Ingredients
In a large mixing bowl, sift together 250g of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt. This step is crucial as it aerates the flour, providing a light and fluffy cake.
3. Mix the Wet Ingredients
In another bowl, combine 200g of granulated sugar, 200ml of vegetable oil, and 3 large eggs. Beat the mixture until it’s well blended, creating a rich and smooth base for the cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently but thoroughly until you no longer see streaks of flour. Be careful not to over-mix as this could lead to a dense cake.
5. Add the Flavorful Ingredients
Now, fold in the 150g of grated carrots, 100g of crushed pineapple (well-drained), and 100g of chopped walnuts. This creates a beautiful medley of textures and flavors, enticing your taste buds with each bite.
6. Pour Batter into the Pan
Carefully pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
7. Bake the Cake
Place the cake in the oven and bake for about 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is perfectly baked.
8. Cool the Cake
Allow the cake to cool in the pan for about 10 minutes. After cooling, gently turn it out onto a wire rack to cool completely. The aroma of spices and pineapple will fill the kitchen, heightening anticipation.
9. Prepare the Cream Cheese Frosting
In a mixing bowl, beat together 150g of softened cream cheese and 100g of softened unsalted butter until they are completely smooth and creamy, creating a luscious base for your frosting.
10. Add Sugar and Vanilla
Gradually incorporate 200g of powdered sugar and 10ml of vanilla extract into the cream cheese mixture, continuing to mix until the frosting is fluffy and well-combined.
11. Frost the Cool Cake
Once the cake has completely cooled, generously spread the cream cheese frosting over the top, allowing it to cascade down the sides for a beautiful presentation.
12. Garnish
For a finishing touch, sprinkle additional chopped walnuts on top of the frosted cake, adding an appealing visual contrast and a delightful crunch.
Notes
Storage Instructions
This cake can be stored in an airtight container in the refrigerator for up to 5 days. If it lasts that long, the flavors will meld beautifully over time.
Customizing Your Cake
To cater to your personal taste, consider adding raisins or coconut flakes for extra texture, or substitute the walnuts with pecans.
Baking Tips
Be sure to measure ingredients accurately for the best result. For an extra moist cake, make sure your crushed pineapple is thoroughly drained to avoid excess moisture, which can lead to a soggy texture.
Serving Suggestions
This cake is lovely served with a side of fresh fruit or a scoop of vanilla ice cream, making it a delightful dessert for gatherings.
Perfect Pairing
Try serving it alongside a hot cup of coffee or tea for a comforting afternoon break.
Top with Pineapple Cream
For an added tropical twist, consider topping the frosted cake with a mixture of whipped cream and crushed pineapple just before serving.
Cook techniques
Mixing Wet and Dry Ingredients
Ensure that wet ingredients are thoroughly mixed before gradually adding the dry ingredients. This helps create a well-blended batter without overmixing.
Folding in Add-Ins
Use a gentle folding technique when incorporating the grated carrots, crushed pineapple, and walnuts into the batter to maintain the cake’s light texture.
Testing for Doneness
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Cooling the Cake
Allow the cake to cool in the pan for a short time before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its shape.
Making Cream Cheese Frosting
Beat the cream cheese and butter until smooth before gradually adding powdered sugar. This ensures a fluffy and well-combined frosting.
Garnishing the Cake
Add extra walnuts on top of the frosted cake for garnish. It enhances the visual appeal and provides a delightful crunch.
FAQ
Can I substitute the crushed pineapple?
Yes, you can use other fruits like chopped apples or mashed bananas, but it will change the flavor profile of the cake.
What can I use instead of walnuts?
You can substitute walnuts with pecans or omit them entirely if you prefer a nut-free cake.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before frosting.
What if I don’t have baking powder?
If you don’t have baking powder, you can use a combination of baking soda and vinegar as a substitute, but this may slightly alter the texture.
Conclusion
This Pineapple Carrot Cream Cake is a delightful blend of flavors that brings together the essence of tropical pineapple with the sweetness of carrots. The creamy frosting adds a rich finishing touch, making it ideal for any occasion. Each bite promises to be a celebration of natural goodness and delectable taste, leaving everyone enchanted.
Carrot-Zucchini Cake
Incorporate grated zucchini into the batter for a moist and nutritious twist on the classic carrot cake. This combination adds a subtle flavor and enhances the cake’s texture.
Pineapple Coconut Cake
Replace the carrots with shredded coconut to create a tropical coconut cake that pairs beautifully with the pineapple. Top it with coconut cream frosting for an extra tropical flair.
Spiced Apple Carrot Cake
Add finely chopped apples and a touch of ginger to the original recipe for a spiced cake. The apples add moisture and a sweet-tart flavor that complements the carrots perfectly.
Pineapple Pecan Cake
Substitute walnuts with pecans for a different nutty flavor. The rich crunch of pecans enhances the tropical essence of the pineapple, creating a distinct cake.
Chocolate Pineapple Cake
Combine cocoa powder into the batter for a chocolatey twist on the cake. Layer it with chocolate cream cheese frosting for a decadent dessert experience.
Carrot Orange Cake
Incorporate freshly grated orange zest and orange juice into the batter for a citrusy burst. This refreshing addition enhances the cake’s aroma and flavor profile.
Pineapple Carrot Cream Cake
Ingredients
Method
- Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat together the granulated sugar, vegetable oil, and eggs until well mixed.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Fold in the grated carrots, crushed pineapple, and walnuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Garnish with additional walnuts if desired.
