Learning how to make a cake recipe the right way can be tricky, especially for beginners. Carrot cakes are popular because they are moist and filled with plenty of wonderful aromatic spices to tantalize the senses. But moist cakes, especially cakes with fruit such as this carrot pineapple cake, tend to split or break. A split cake will still taste wonderful, but it won’t look great, and because taste appeal and eye appeal go hand in hand, it’s important the cake should look its best. Make extra frosting to hide any flaws that turn up in the process of removing this cake from the pan.
Use Appropriate Pans
While this carrot cake is best served in a 9x13 inch pan, it’s so delicious, the temptation to create a beautiful birthday cake or centerpiece cake is just too hard to resist! And because the cake calls for plenty of grated carrots and plenty of crushed pineapple, it’s hard to know whether it should be called a carrot pineapple cake recipe or a pineapple carrot cake recipe.
Carrot Pineapple Cake Recipe
Ingredients:
- 2 cups white flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup white sugar
- ½ cup brown sugar
- 1 cup safflower oil
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ cup sweetened condensed milk
- 2 1/2 cups shredded carrots
- 1 cup drained crushed pineapple bits
- 1 cup chopped walnuts
- 1 cup sweet flaked coconut
Frosting:
- 8 ounces cream cheese
- 1/4 cup butter, softened
- 2 cups powdered sugar
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Grease and generously flour two round cake pans.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
- Make a well in the center and add the sugar, oil, eggs, vanilla and sweetened condensed milk. Mix the wet ingredients with a wooden spoon until the mixture is smooth.
- Stir in the carrots, coconut, walnuts and pineapple. (Walnuts can be omitted.)
- Pour the cake batter into the cake pans and place them on the same rack. Bake for 30-45 minutes, depending on your oven.
- Cool the cake completely before attempting to remove it from the pan or frost it. Removing the cake from the pan can be tricky. Hold the pan firmly in both hands and then shake it, one side at a time, to loosen it. Perform this step slowly and gently as this cake has a tendency to split.
- Frost. Cream cheese frosting is divine on this cake.
Because this cake is so filled with goodies, it often is hard to cut without making a mess. Don't worry too much about the cake being a mess. It will be a sweet delicious mess that everyone will enjoy.
Centerpiece Cake
Carrot pineapple cakes are beautiful cakes and should be spotlighted whenever possible. Pineapple carrot cake recipes are perfect for both birthdays and special events, but the best time to make one of these carrot cake recipes is in the late summer. That way fresh carrots from the garden, or perhaps fresh pineapple from the neighboring pineapple tree can be used!
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Helen Polaski - Helen Polaski (Szymanski) began her writing career in 1985 as a newspaper journalist and editor. She has compiled and edited eight ...
