Carrot Pineapple Cake With Nuts
A moist, flavorful carrot pineapple cake with crunchy pecans, perfect for celebrations or teatime, topped with creamy frosting that balances sweetness and spice.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and flour a 13 x 9 x 2-inch pan.
- Beat eggs in a large bowl.
- Add sugar and vegetable oil; beat until well blended.
- Stir in sifted flour and cinnamon; blend thoroughly.
- Stir in grated carrots, undrained crushed pineapple, and chopped pecans.
- Pour batter into prepared pan.
- Bake for 55 to 60 minutes.
- Cool in the pan on a wire rack.
- Spread with Cream Cheese Frosting.
Tips & Substitutions
For a moist cake, ensure you do not overmix after adding the flour, as this can lead to a dense texture. You can substitute half of the vegetable oil with unsweetened applesauce for a lighter version. Adding a pinch of nutmeg can enhance the spice profile. This cake is reminiscent of classic American recipes and is perfect for gatherings.
Serving Suggestions
Serve the carrot pineapple cake chilled or at room temperature, topped with a generous layer of cream cheese frosting. It pairs beautifully with a cup of tea or coffee, making it an ideal dessert for afternoon gatherings. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover carrot pineapple cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm individual slices in the microwave for about 15-20 seconds. This way, the cake remains moist and the frosting retains its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pineapple Cake With Nuts contains roughly 811 calories, with 12g protein, 111g carbohydrates, and 39g fat. It is an excellent source of vitamin A (60% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain excess juice to prevent the batter from becoming too wet. This adjustment may alter the flavor slightly, giving it a fresher taste.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which will help the cake maintain its structure and texture.
How can I make the frosting less sweet?
To reduce the sweetness of the cream cheese frosting, consider using less powdered sugar or adding a bit of lemon juice for a tangy balance. This can help cut through the sweetness of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).