Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, moist pineapple-carrot cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Moist Pineapple-Carrot Cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Moist Pineapple-Carrot Cake is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moist Pineapple-Carrot Cake:
- Prepare 170 g all purpose flour
- Make ready 120 g sugar
- Take 120 ml vegetable oil
- Make ready 100 g grated carrot
- Get 100 g crashed/finely diced pineapple
- Get 100 g icing sugar
- Take 2 tablespoons pineapple juice
- Take 2 eggs
- Get 1 1/4 teaspoon baking powder
- Get 1 teaspoon vanilla extract
- Make ready 1 teaspoon cinnamon
- Prepare 1/2 teaspoon baking soda
- Prepare 1/4 teaspoon salt
- Take 1/4 teaspoon ginger
- Take 1/4 teaspoon nutmeg
- Make ready Yellow food color
Steps to make Moist Pineapple-Carrot Cake:
- Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients.
- In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon.
- In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined.
- Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour.
- Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin.
- I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean.
- Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely.
- When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake.
- Let the icing set for a few minutes then slice, serve and enjoy!
So that is going to wrap it up with this awesome food moist pineapple-carrot cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
