Carrot Pineapple Cake – A deliciously moist cake loaded with fresh grated carrots and crushed pineapple, all topped off with a silky smooth cream cheese icing and for some crunch toasted coconut flakes
Are you ready for Easter Sunday? In fact, it is one of my favorite celebratory days of the year. For me, it is less cultural and more spiritual – what could be more triumphant than the incredible work that Jesus did on the cross for us (his death and rising). I know religion is a very controversial topic …
But to be honest, after all the fasting and praying …
The load just gets lifted off my shoulders and I am ready to start living again. This is a great place to start and is definitely a crowd pleaser.
Now, how is this for a decadent finale to your Easter meal? I am excited to share this amazing carrot pineapple cake with you. This is my all time favorite carrot cake, and I have encountered many variations throughout the years. The pineapple and the toasted coconut adds a tropical flare helps keep it moist.
Everywhere I look, carrot cakes are cropping up. Just had to make it
Happy Easter !
- Select the finest holes on a cheese grater and grate the carrots carefully, you may do so in a food processor.
- For best results squeeze out as much liquid from the carrots as possible. You may do so by using your hands, this will ensure even baking . If this is omitted , the cake might not cook through- dry edges and somewhat soggy in the center.
- You may crush the pineapple or use store-bought crushed pineapple . Be sure to squeeze out juice from the pineapple – same as the carrots.
- Cake can be made 24hours before frosting . Refrigerate and frost right out of the fridge.
- 2 1/4 cups (288grams )All Purpose Flour
- 2- teaspoons of Baking Powder
- ½ teaspoon baking soda
- 1 teaspoon. ground Cinnamon
- 1 teaspoon allspice
- ½ teaspoon salt
- 1 teaspoon Nutmeg
- 4 ounce (113 grams) melted butter
- ½ cup (112 grams) canola oil
- ¼ cup (50grams) sour cream or greek yogurt
- ¾ cup (150grams) granulated sugar
- ¾ cup light brown (165grams)sugar)
- 1 tablespoon grated orange rind.
- 4 large eggs
- 2 cups grated Carrots squeezed
- 2 teaspoons vanilla extract
- 8- ounce can crushed pineapple in its own juice well drained or 2/3 cup crushed pineapple
- ½ cup raisins optional
- CREAM CHEESE FROSTING
- 4 ounce 113 unsalted butter, softened
- 8 ounces 225gramscream cheese, softened
- 4-6 cups 440-660gramspowdered (icing)sugar
- 1 teaspoon vanilla extract
- 1- 11/2- cup toasted coconut optional garnish.
- Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
- Combine, flour, baking powder, baking soda , cinnamon, salt and nutmeg.
- Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes.
- Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
- Then add butter, sour cream, oil, and grated orange and vanilla mix well. Scrape down sides of pan.
- Dumb the flour mixture into the egg mixture and continue mixing.
- Stir in crushed pineapple, carrots and, raisins.
- Pour the batter into the prepared pan.
- Bake for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
- Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
- Cream cheese frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer. Add powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Refrigerate until ready to use.
- Once you are done frosting sprinkle toasted coconut on top.
Please toast the coconut before adding to the frosting it adds a nutty crunch. Line a baking sheet with foil or parchment paper and bake the coconut for about 13-15 minutes. It browns up quickly; stir every 5 minutes to ensure even browning.
You may grate the carrots using the fine
Pre-heat the oven to 160°C/325°F. Grease a 10 inch pan generously with cooking spray and set aside.
Combine, flour, baking powder, baking soda , cinnamon, salt, allspice and nutmeg.
Using an electric mixer or stand mixer beat the eggs until it is creamy and light – this may take about 2 minutes
Gradually adding both sugar – brown and white sugar and continue beating for about 3 minutes.
Gradually mix in melted butter, oil ,sour cream, oil, grated orange and vanilla . Scrape down sides of pan.
Dumb the flour mixture into the egg mixture and continue mixing.
Stir in crushed pineapple, carrots and, raisins.
Pour the batter into the prepared pan.
Bake at 325 for about 45-55 minutes, or until the top is golden brown and a tester inserted in the center comes out clean
Let it cold down completely before frosting.