Carrot-Pineapple Delight
A moist, flavorful carrot-pineapple cake with warm cinnamon and a tangy cream cheese frosting, perfect for dessert or teatime gatherings, appealing to all ages.
Ingredients
Instructions
- Sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt into a mixing bowl.
- Add the vegetable oil, egg, shredded carrots, crushed pineapple with juice, and vanilla extract.
- Mix until moistened; beat for 2 minutes at medium speed on an electric mixer.
- Spray an 8 x 8 x 2-inch baking pan with nonstick spray coating.
- Pour the batter evenly into the prepared pan.
- Bake in a 350°F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Frost with Light Cream Cheese Topping.
Tips & Substitutions
For a healthier version, you can reduce the sugar to 1/4 cup or substitute it with honey or maple syrup. If you don't have canned pineapple, fresh pineapple can work too, just ensure it's finely chopped. Additionally, consider adding chopped nuts or raisins for extra texture. Ensure your oven is preheated for even baking.
Serving Suggestions
This Carrot-Pineapple Delight pairs beautifully with a light cream cheese frosting or a dollop of whipped cream. Serve it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert. For a complete meal, consider serving it with a side of Family Favorite Oatmeal Cookies for a sweet treat.
Storage & Reheating
Once cooled, store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, place individual servings in the microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Pineapple Delight contains roughly 253 calories, with 4g protein, 42g carbohydrates, and 8g fat. It is an excellent source of vitamin A (114% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 768mg per serving (33% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be denser, so adjust liquid ingredients slightly if needed.
How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for a few more minutes and check again. Keep in mind that baking times can vary based on your oven.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep well for up to 3 months. Thaw in the refrigerator overnight before serving.
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).