Pineapple-Carrot Cake
A moist and flavorful carrot cake infused with pineapple and toasted nuts, offering a perfect balance of sweetness and spice. Its vibrant texture and tropical hints make it an ideal treat for gatherings, celebrations, or everyday indulgence for those who love rich, fruity desserts.
Ingredients
Instructions
- Mix the flour, baking powder, salt, and cinnamon together in a bowl.
- Add the Mazola oil and blend until well combined.
- Add the eggs and mix thoroughly.
- Stir in the grated carrots, chopped nuts, and drained crushed pineapple.
- Mix well until all ingredients are evenly incorporated.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with applesauce for a healthier option. Toasted walnuts or pecans can be used in place of chopped nuts for added flavor. If you prefer a spicier cake, consider adding a dash of nutmeg or ginger to the mix. This recipe is perfect for using up leftover grated carrots from your favorite vegetarian recipes.
Serving Suggestions
Serve the Pineapple-Carrot Cake plain or with a dollop of whipped cream for added richness. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside a refreshing Pineapple Mint Freeze for a delightful contrast. This cake also makes a great dessert for gatherings, complementing savory dishes like Chili Relleo Casserole.
Storage & Reheating
Store leftover Pineapple-Carrot Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or until warmed through. You may also serve it cold, as the flavors deepen over time.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Carrot Cake contains roughly 834 calories, with 9g protein, 94g carbohydrates, and 49g fat. It is an excellent source of vitamin A (155% of the Daily Value), dietary fiber (37% of the Daily Value), and potassium (28% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 900mg per serving (39% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just ensure it is finely chopped and well-drained to avoid excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy. Fresh pineapple adds a vibrant flavor that can enhance the cake's overall taste.
What can I substitute for Mazola oil?
You can substitute Mazola oil with other neutral oils like canola or vegetable oil. For a richer flavor, consider using melted coconut oil or light olive oil. Keep in mind that different oils may slightly alter the cake's flavor, so choose one that complements the sweetness of the carrots and pineapple.
Is this cake suitable for freezing?
Yes, this Pineapple-Carrot Cake freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, simply leave it in the refrigerator overnight or at room temperature for a few hours 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).