Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, moist pineapple-carrot cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moist Pineapple-Carrot Cake is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Moist Pineapple-Carrot Cake is something that I have loved my entire life.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
To begin with this particular recipe, we must first prepare a few ingredients. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moist Pineapple-Carrot Cake:
- Make ready 170 g all purpose flour
- Get 120 g sugar
- Take 120 ml vegetable oil
- Get 100 g grated carrot
- Take 100 g crashed/finely diced pineapple
- Get 100 g icing sugar
- Get 2 tablespoons pineapple juice
- Prepare 2 eggs
- Make ready 1 1/4 teaspoon baking powder
- Get 1 teaspoon vanilla extract
- Take 1 teaspoon cinnamon
- Take 1/2 teaspoon baking soda
- Take 1/4 teaspoon salt
- Get 1/4 teaspoon ginger
- Take 1/4 teaspoon nutmeg
- Take Yellow food color
In batches on low speed, add carrot mixture, mix until combined. Moist Pineapple Carrot Cake withCream Cheese Frosting. Sift the first five dry ingredients into a large bowl and set aside. Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
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!
- Ready to serve and ENJOY!
Sift the first five dry ingredients into a large bowl and set aside. Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed. Add grated carrots, pineapple, coconut (and. Fold in the carrots and pineapple. Add to the batter and mix well.
So that is going to wrap it up for this exceptional food moist pineapple-carrot cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
