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Our island-inspired spin on traditional carrot cake mixes juicy carrots with drained pineapple chunks and cozy spices, resulting in an unbelievably soft and tasty treat. Every bite offers the right mix of fruit flavors, warming spices, and tangy cream cheese topping, making it perfect for celebrations or just when you want something extra special.
After trying many versions, I've found that squeezing out the pineapple juice completely and using finely shredded carrots gives you the best cake texture.
Key Components
- Carrots: Newly shredded, pressed down when you measure
- Crushed Pineapple: Thoroughly drained
- All-Purpose Flour: Scoop with spoon into cup and level off
- Large Eggs: At room temp
- Vegetable Oil: Adds juiciness
- Pure Vanilla Extract: Skip the artificial stuff
- Fresh Spices: Gives the best taste
Step-By-Step Guide
- 1. Getting Ready:
- Turn oven to 350°F (175°C). Coat two 9-inch round tins with butter and flour. Put parchment on bottoms. Place rack in middle. Squeeze pineapple in fine strainer, pressing out all extra juice.
- 2. Mixing Dry Stuff:
- Stir flour, sugar, baking powder, baking soda, salt, and spices in big bowl until combined. This helps spread the rising agents and flavors all through your cake. Make a hole in the middle for wet stuff.
- 3. Combining Wet Stuff:
- Mix oil and eggs until they're smooth. Add vanilla. Pour into the hole in your dry mixture. Stir just until you can't see flour anymore - too much mixing will make your cake tough.
- 4. Adding Fruit:
- Carefully mix in shredded carrots and squeezed pineapple. Add walnuts now if you're using them. Your mix will be thick but damp. Split evenly between your ready pans.
- 5. Cooking Time:
- Bake for 30-35 minutes until a stick comes out clean when poked in the middle. Sides should start pulling away from the pan. Let sit in pans 10 minutes before flipping onto cooling racks.
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Finishing Touches & Serving Ideas
- 1. Cool Down Time:
- Wait for layers to cool fully before adding frosting - about an hour on rack. You can speed this up by putting them in the fridge for 30 minutes, but cover them loosely so they don't dry out.
- 2. Making It Pretty:
- Whip cream cheese and butter until light and smooth. Slowly mix in powdered sugar and vanilla. Spread between layers, then cover top and sides. For neat slices, chill the frosted cake 30 minutes before cutting.
Tasty Companions
- Slices of fresh pineapple
- Crunchy toasted coconut
- Broken macadamia nuts
- Scoops of vanilla ice cream
- Warm coffee or tea
- Cold glass of milk
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Keeping It Fresh
Cake layers without frosting can be wrapped and frozen up to 3 months. Frosted cake stays good in the fridge for 5 days. Let pieces sit out for 15-20 minutes before eating for the tastiest experience.
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This sunny carrot cake shows how old favorites can get new life while keeping their homey charm. Served at parties or family dinners, it'll quickly become the dessert everyone asks for.
Frequently Asked Questions
- → Can I prep the cake early?
- Sure, bake the cake layers a day or two in advance. Wrap tightly and keep at room temperature or refrigerated.
- → What’s pineapple doing in this cake?
- The fruit brings natural sugars and moisture, making the cake soft and tender.
- → Can I turn this into cupcakes?
- Definitely, just use cupcake liners and pop them in the oven for about 18-20 minutes.
- → What's the best way to keep it fresh?
- Frosted cakes last up to 5 days in the fridge. Just bring it to room temp before enjoying.
- → Can it be frozen?
- Yes! Wrap unfrosted layers carefully, freeze them for up to 3 months, and thaw overnight inside the fridge.