Carrot-Pineapple Cake(Delicious Anytime)
A moist, flavorful carrot-pineapple cake topped with a tangy cream cheese frosting, perfect for celebrations or anytime with its delightful spice and tropical fruit hints.
Ingredients
- 1 1/2 cups sifted all-purpose flour ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 2/3 cup salad oil ⓘ
- 2 eggs ⓘ
- 1 cup finely shredded carrot ⓘ
- 1/2 cup crushed pineapple with syrup ⓘ
- 1 teaspoon vanilla ⓘ
- 3 tablespoons butter or margarine ⓘ
- 2/3 cup finely crushed graham crackers ⓘ
- 1 tablespoon sugar ⓘ
- 2 (3 oz.) packages cream cheese ⓘ
- 1 beaten egg ⓘ
- 1/3 cup sugar ⓘ
- 1/3 cup dairy sour cream ⓘ
- 1 teaspoon finely shredded orange peel ⓘ
- 3 tablespoons orange juice ⓘ
- 1/4 teaspoon vanilla ⓘ
- 1/4 cup orange marmalade ⓘ
Instructions
- Cream butter and sugar in a large bowl.
- Add eggs and vanilla; blend well.
- Combine dry ingredients and gradually blend into the cream mixture.
- Stir in shredded carrot and crushed pineapple with syrup.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake at 350°F (175°C) for 8 or 9 minutes. Do not overbake.
- Cool on a cookie sheet until set, about 1 minute.
Tips & Substitutions
For added moisture and flavor, consider substituting applesauce for half of the oil in the recipe. If you want a spicier cake, increase the cinnamon to 1 1/2 teaspoons. Ensure the carrots are finely shredded to distribute evenly throughout the batter. Using crushed pineapple with syrup adds sweetness, but you could substitute fresh pineapple for a less sugary option.
Serving Suggestions
This Carrot-Pineapple Cake is delightful on its own, but you can elevate the experience by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of tea or coffee. For a special treat, serve it alongside a slice of Corby'S Cheese Cake for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy at room temperature. If freezing, wrap slices tightly in plastic wrap and foil, and they can last for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Pineapple Cake(Delicious Anytime) contains roughly 1227 calories, with 24g protein, 210g carbohydrates, and 36g fat. It is an excellent source of vitamin A (105% of the Daily Value), dietary fiber (96% of the Daily Value), and iron (67% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Just store it in an airtight container at room temperature. If you want to frost it, wait until just before serving to ensure the frosting stays fresh and doesn’t become soggy.
What can I use instead of cream cheese?
If you're looking for a lighter alternative to cream cheese, try using Greek yogurt or a dairy-free cream cheese substitute. Both options will give you a creamy texture while reducing fat content. Adjust the sweetness accordingly if using plain yogurt.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Wrap individual slices tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw in the refrigerator overnight before serving, and it will taste as fresh as when it was baked.
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).