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This island-inspired take on traditional carrot cake blends juicy carrots with drained pineapple and cozy spices, resulting in an unbelievably soft and tasty treat. Every bite offers a wonderful mix of fruit, spices, and creamy frosting, making it perfect for celebrations or anytime you want something extraordinarily yummy.
After trying many versions, I've found that squeezing out the pineapple juice and using finely shredded carrots gives you the best consistency.
Key Components
- Carrots: Freshly shredded, firmly packed for measuring
- Crushed Pineapple: Thoroughly drained
- All-Purpose Flour: Use spoon and level method
- Large Eggs: Let sit until room temp
- Vegetable Oil: Adds softness
- Pure Vanilla Extract: Skip the artificial stuff
- Fresh Spices: Gives the best taste
Step-By-Step Directions
- 1. Preparation:
- Set oven to 350°F (175°C). Coat two 9-inch round pans with butter and flour. Put parchment on bottoms. Place rack in middle. Press pineapple in strainer to get rid of extra juice.
- 2. Dry Ingredients:
- Mix flour, sugar, baking powder, baking soda, salt, and spices in big bowl. This helps spread the raising agents and spices all through the cake. Make a hole in the middle for wet stuff.
- 3. Wet Ingredients:
- Mix oil and eggs until they're completely blended. Add vanilla. Pour into the hole in your dry mix. Stir just until you can't see flour anymore - too much mixing makes a tough cake.
- 4. Adding Fruits:
- Carefully fold in shredded carrots and squeezed pineapple. Add walnuts now if you're using them. Your mix will be thick but wet. Split evenly between your ready pans.
- 5. Baking Process:
- Cook for 30-35 minutes until a toothpick comes out clean from the middle. Edges should start pulling away from the sides. Let cool for 10 minutes in pans before moving to cooling rack.
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Finishing Touches
- 1. Cooling Process:
- Wait until layers are totally cool 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. Frosting Application:
- Whip cream cheese and butter until light and fluffy. Slowly mix in powdered sugar and vanilla. Spread between layers, then cover top and sides. For neat slices, chill the frosted cake for 30 minutes before cutting.
Tasty Companions
- Slices of fresh pineapple
- Crunchy toasted coconut
- Bits of macadamia nuts
- Scoop of vanilla ice cream
- Fresh brewed coffee or tea
- Glass of cold milk
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Keeping It Fresh
You can wrap unfrosted cake layers and freeze them up to 3 months. Frosted cake stays good in the fridge up to 5 days. Let pieces sit at room temp for 15-20 minutes before eating to get the best flavor and texture.
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This sunny carrot cake shows how old favorites can be updated while keeping their comforting charm. Served at birthday parties or casual get-togethers, folks will ask for it again and again.
Frequently Asked Questions
- → Can I prepare this cake in advance?
- Sure thing, you can make the layers up to 2 days before. Just wrap them up and keep at room temp or in the fridge.
- → What's the point of adding pineapple?
- The pineapple gives the cake natural sweetness and keeps it super moist and soft.
- → Will this work as cupcakes?
- Absolutely, just pour the batter into paper-lined muffin pans and bake for 18-20 minutes at the same temp.
- → What's the best way to keep leftovers?
- Pop your frosted cake in the fridge for up to 5 days. Let it sit out a bit before eating.
- → Is it possible to freeze this cake?
- Definitely, you can freeze the cake layers without frosting for up to 3 months if wrapped well. Just let them thaw in the fridge overnight.