Carrot cakes with pineapple are especially moist, and you can often get away with decreasing the sugar since the pineapple lends natural sweetness. Enjoy these pineapple carrot cake recipes, all from home cooks like you!. “I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves.”
Based on Once Upon Cafe recipe, this is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese
- 1/4 cup butter, softened
- 3 eggs
- Heat the oven to 180C, 350F or gas no. 4. Grease a 23 x 32cm shallow baking pan.
- Put the oil, brown sugar, vanilla essence and eggs into a large mixing bowl. Break up the eggs with a fork or whisk.
- Sift in the flour, bicarbonate of soda and cinnamon. Stir with a wooden spoon. Mix in the grated carrots, crushed pineapple and sultanas.
- Pour into the baking tin and level out. Bake for 45 minutes to 1 hour. Cool in the pan.
- Combine the icing sugar with sufficient pineapple juice to make a smooth coating. Spoon over the surface of the cake in streaky lines. Sprinkle with the flaked almonds.
- When set, cut into 12 squares and lift from the tin to serve.