Carrot Pineapple Date Cake
A moist and flavorful carrot pineapple cake infused with cinnamon, chopped dates, and pecans, perfect for dessert or special occasions, offering a rich, fruity, and nutty taste.
Ingredients
Instructions
- Cream sugar and oil together until well combined.
- Add eggs and beat until the mixture is smooth and creamy.
- Gradually add the self-rising flour and cinnamon, mixing well after each addition.
- Fold in grated carrots, crushed pineapple, chopped pitted dates, and chopped pecans until evenly incorporated.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra moisture, consider adding a half cup of applesauce or yogurt to the batter. If you don't have self-rising flour, you can substitute it with all-purpose flour and baking powder (1 cup flour + 1.5 teaspoons baking powder). To enhance the flavor, try adding a teaspoon of vanilla extract or a pinch of nutmeg. This cake is also delicious with cream cheese frosting.
Serving Suggestions
Serve this cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a delightful twist, serve slices alongside Aunt Jo'S Cookies for a sweet treat platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to reheat, microwave a slice for about 15-20 seconds or warm it in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pineapple Date Cake contains roughly 1054 calories, with 13g protein, 122g carbohydrates, and 59g fat. It is an excellent source of vitamin A (77% of the Daily Value), dietary fiber (33% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 9g 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 make this cake ahead of time?
Absolutely! This cake actually tastes better after resting for a day as the flavors meld together. You can bake it a day in advance and store it covered at room temperature, then serve it at your gathering.
Is it possible to substitute the dates?
Yes, if you're not a fan of dates, you can substitute them with raisins or dried cranberries for a different flavor profile. You can also use chopped dried apricots for a unique twist.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing. To serve, thaw it in the refrigerator overnight and bring it to room temperature before enjoying.
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).