Hey everyone! Spring is in the air, and what better way to celebrate than with a delicious and healthy cake? Today, I’m sharing my favourite recipe for carrot cake with pineapple. This cake is bursting with vibrant flavours and wholesome ingredients, making it the perfect guilt-free treat.
The star of the show is the moist and flavourful carrot cake base. We’ll be combining grated carrots with juicy pineapple chunks, adding a delightful tropical twist to the classic recipe. Warming spices like cinnamon and cardamom complement the sweetness perfectly, creating a truly irresistible flavour profile.
In this Post:
TIPS
- Drain the pineapple well to avoid a soggy cake.
- For a richer flavour, substitute brown sugar for half of the granulated white sugar.
- Want to make this recipe vegan? Check out our “Vanilla Cake with Berry Jam Filling” for vegan cake and frosting options that you can adapt to this recipe.
How to make Healthy carrot cake with pineapple:
1
Prep the Batter:
◉ Preheat your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and grease the sides. In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until smooth and creamy (about 3-4 minutes).
2
Sift and Combine
â—‰ In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and nutmeg. Gradually sift the dry ingredients into the wet mixture, alternating with the buttermilk. Mix until just combined.
3
Fold-in Fun:
â—‰ Gently fold in the chopped pecans, drained crushed pineapple, and grated carrots using a spatula. Be careful not to overmix!
4
Bake It Up:
â—‰ Divide the batter evenly between your three prepared cake pans. Bake for 25-26 minutes, or until a toothpick inserted into the centre comes out clean.
5
Cool Completely:
â—‰ Let the cake layers cool completely on a wire rack before frosting.
6
Frosting Frenzy:
â—‰ While your cakes cool, whip up a batch of our delicious Cream Cheese Frosting. Once the cakes are cool, frost them generously and decorate as desired.
Cream Cheese Frosting:
For the ultimate finishing touch, we recommend using our delicious cream cheese frosting. Check out the recipe for this frosting in our separate “Moist Vanilla Cake with Vanilla Buttercream“
Decorating:
Once your cake layers are cool, use a serrated knife to carefully level the tops. Spread a generous amount of cream cheese frosting between each layer and on top of the cake. Let your creativity flow! You can add chopped nuts, sprinkles, or even some fresh pineapple slices for decoration.
Recipe:
carrot cake with pineapple
This vibrant Pineapple Carrot Cake is a delicious twist on a classic spring dessert. Packed with flavour and moisture, it's surprisingly easy to make!
Ingredients
- 4 Eggs
- ¾ cup Vegetable Oil
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 2 cups Flour
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Cardamom
- ½ tsp Nutmeg
- ½ cup Chopped Pecans
- 1 (16 oz) can Crushed Pineapple (drained)
- 2 Large Carrots (grated)
Instructions
- Preheat oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together eggs, oil, sugar, and vanilla extract until smooth (3-4 minutes).
- Stir in buttermilk. In a separate bowl, whisk dry ingredients (flour, baking powder, soda, spices). Sift dry ingredients into wet and mix on low speed with a hand mixer until just combined.
- Gently fold in pecans, drained pineapple, and grated carrots.
- Divide batter evenly between pans and bake 25-26 minutes, or until a toothpick inserted in the centre comes out clean. Let cakes cool completely.
- While your cakes cool, whip up a batch of our delicious Cream Cheese Frosting Once the cakes are cool, frost them generously and decorate as desired.
Frequently Asked Questions (FAQ) about Carrot Cake WITH Pineapple
Q: Can I use a different size pan for this recipe?
A: While the recipe is written for three 8-inch cake pans, you can certainly adjust it for a different size. If using a 9×13 inch pan, bake for about 35-40 minutes, or until a toothpick inserted in the centre comes out clean. Be sure to adjust the baking time slightly as the larger pan will take longer to bake through.
Q: I don’t have buttermilk. Can I substitute it with something else?
A: Absolutely! To make a buttermilk substitute, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, then use it in place of buttermilk in the recipe.
Q: Do I have to grate the carrots myself?
A: Not necessarily! Pre-shredded carrots work just fine in this recipe. However, freshly grated carrots tend to have a more vibrant flavor and texture.
Q: How can I store leftover cake?
A: Once frosted, the cake is best stored in the refrigerator for up to 3 days. The cream cheese frosting needs to be kept cold to prevent spoilage. You can also freeze unfrosted cake layers for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving.
Q: Can I make this recipe vegan?
A: While the original recipe uses dairy products, you can explore vegan options! Check out our “Vanilla Cake with Berry Jam Filling” for ideas on vegan cake batter and frosting that you can adapt to this recipe.