Old Fashioned Carrot Cake with Pineapple
User Reviews
5
Old Fashioned Carrot Cake with Pineapple
Description
The Old Fashioned Carrot Cake with Pineapple combines classic moistening ingredients like vegetable oil and crushed pineapple with grated carrots, walnuts, and coconut for texture and flavor complexity. The batter is spiced with cinnamon and vanilla, enhancing the sweetness and aroma.
Once baked until a skewer comes out clean, the cake cools before being assembled with a cream cheese frosting layered between and on top. The frosting can be reserved partially and colored for decorative piping, creating small carrot and leaf designs as a finishing touch.
This cake works well baked in 7.5-inch round pans or as a bundt cake, with baking times adjusted for size. It's a traditional dessert for gatherings and celebrations, delivering moist layers supported by cream cheese frosting's rich tanginess.
Properly greasing and flouring pans helps prevent sticking, and the cake requires cooling to firm up before decorating. The carrot-shaped frosting decoration offers a visual accent complementing the cake's theme.
Ingredients
- 1½ cup vegetable oil sunflower oil or canola oil, flavorless
- 1¾ cup granulated sugar or caster sugar, superfine
- 3 egg large
- 2 cups all-purpose flour or plain flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2½ teaspoon ground cinnamon
- 1½ teaspoon vanilla extract
- 2 cups carrot from 2-3 average sized carrots, peeled and grated
- 1 cup walnuts shelled and roughly chopped
- ½ cup sweetened flaked coconut or desiccated coconut
- 8 oz pineapple well drained to remove excess moisture, crushed
Instructions
- Preheat your oven to 350°F (175C/155C Fan) and prepare your baking pans.
- In a large bowl, whisk together the oil, sugar and eggs until well combined and emulsified.
- Sift the flour, baking soda, salt and cinnamon into the sugar mixture and stir with a spatula to incorporate. Take care to scrape the bottom to avoid and unmixed patches of flour.
- Add the vanilla extract, stirring to combine, followed by the grated carrots, walnuts, coconut and pineapple. Mix together to distribute the added ingredients.
- Pour the batter into your prepared baking pans and spread evenly.
- Bake for about 45 minutes or until a skewer inserted in the centre comes out clean. Once out of the oven, let cool in the pans for about 15 minutes before carefully flipping out onto a wire rack to cool completely.
- Once cool, assemble using a double batch of my Cream Cheese Frosting. (see note)
Notes
- Use 7.5-inch round pans for a three-layer cake or a bundt pan with adjusted baking times.
- Grease and flour pans well to ensure the moist cake releases cleanly after baking.
- Cool cakes thoroughly before frosting to avoid melting or sliding of the cream cheese frosting.
- Reserve part of the frosting and color it with food gels to pipe carrot shapes and leaves for decoration.
- Assemble with cream cheese frosting between layers and on top for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 313mg | 13% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 2727IU | 55% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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