This Carrot Pineapple Cake with Pecans is amazingly moist and flavorful! Easy to make, absolutely foolproof and most important - delicious! Adding pineapple to a carrot cake bring the moister and flavor, while pecans take this cake to a whole new level, enhancing not only the flavor but also the cake's texture. And lets not forget the combination of brown sugar and cinamon, yum... it gives the cake this amzing warm glow and flavor no granulated white sugar can do. To enchance the moisture you can use flavorless oil, but I personally prefer an apple sauce - I find it not only contributes to the moisture but also more flavorful and healthier than an oil.
Enjoy this soft and delicious cake without icing for everyday occasion or take it up a notch with this amazing cream cheese icing.
2 cups self-rising flour
2 tsp cinnamon
3/4 cup sugar
3/4 cup brown sugar
3/4 vegetable oil or apple sauce
1 tsp vanilla
2 cups grated carrots (about 2-3 carrots depending on the size)
1 cup drained crushed canned pineapple
1/2 cup chopped pecans + 1/3 cup for decoration
Tip: The self-raising flour can be substituted with the same amount of all-purpose flour. Just add 2 tsp. of baking powder, 1 tsp. baking soda and 3/4 tsp. salt
1 package (250g) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 1/4 cup icing sugar
1 tbsp. whipping cream (optional)
Make a cake
Preheat the oven to 350°F.
Grease 13 x 9-inch cake pan and line it with parchment paper; set aside.
In large bowl, whisk together flour, and cinnamon or pass both through the sifter.
In separate bowl, beat with electric mixer granulated and brown sugars and eggs.
Add apple sauce and vanilla, continue beating until smooth; pour over flour mixture and mix. Stir in carrots, pineapple and 1/2 cup pecans.
Spread in a prepared pan.
Bake for about 40 minutes or until wooden toothpick inserted in center comes out clean.
Let the cake stand in pan until it cols down. Run knife around edge of the cake, before removing the springform sides.
Make the icing
In bowl, beat cream cheese with butter until smooth. Beat in vanilla and a whipping cream.
Beat in icing sugar until smooth. Spread over the cake.
Sprinkle with pecans.
You can leave the cake in one layer for more casual look or cut in half and assemble in two layers for more impressive presentation.
- 2 cups self-rising flour
- 2 tsp cinnamon
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 3/4 vegetable oil or apple sauce
- 1 tsp vanilla
- 2 cups grated carrots
- 1 cup drained crushed canned pineapple
- 1/2 cup chopped pecans
- 1 package (250g) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla
- 1 1/4 cup icing sugar
- 1 tbsp. whipping cream (optional)
The Cooking Tale
Carrot Pineapple cake with Pecans
This Carrot Pineapple Cake with pecans is amazingly moist and flavorful! Easy to make, absolutely foolproof and most important - delicious! Adding pineapple to a carrot cake bring the moister and flavor, while pecans take this cake to a whole new level, enhancing not only the flavor but also the cake's texture.
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