Hello, I’m Joana. Today, I’m gonna show you how to make moist pineapple-carrot cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moist Pineapple-Carrot Cake Recipe
Moist Pineapple-Carrot Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Moist Pineapple-Carrot Cake is something which I have loved my whole life.
To be with this recipe, we have to prepare a few components. You can cook moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moist Pineapple-Carrot Cake:
- Prepare 170 g all purpose flour
- Take 120 g sugar
- Get 120 ml vegetable oil
- Take 100 g grated carrot
- Make ready 100 g crashed/finely diced pineapple
- Take 100 g icing sugar
- Prepare 2 tablespoons pineapple juice
- Take 2 eggs
- Prepare 1 1/4 teaspoon baking powder
- Take 1 teaspoon vanilla extract
- Get 1 teaspoon cinnamon
- Take 1/2 teaspoon baking soda
- Make ready 1/4 teaspoon salt
- Make ready 1/4 teaspoon ger
- Prepare 1/4 teaspoon nutmeg
- Make ready Yellow food color
Instructions to make Moist Pineapple-Carrot Cake:
- Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients.
- In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon.
- In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined.
- Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour.
- Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin.
- I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean.
- Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely.
- When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake.
- Let the icing set for a few minutes then slice, serve and enjoy!
So that’s going to wrap it up with this exceptional dish moist pineapple-carrot cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
