Sweet & Tangy Pineapple Carrot Cake: A Moist Recipe Everyone Will Love
A Healthy Fusion of Sweetness and Freshness: Making Pineapple Carrot Cake
Introducing a delightful Pineapple Carrot Cake recipe where the sweet tang of pineapple meets the subtle sweetness of carrots. Finely shredded carrots are incorporated, ensuring that even those who usually dislike carrots can enjoy this cake without hesitation. The abundant juice from the pineapple and the gentle sweetness of the carrots create a wonderfully moist and flavorful cake. This cake is a hit with all ages, so be sure to try making it for special occasions or your next cozy tea time!
Cake Batter Ingredients- 1 large egg
- 50ml neutral oil (e.g., canola, grapeseed)
- 70g granulated sugar
- 80g all-purpose flour
- 4g baking powder
- 1g salt (a pinch)
- 2g ground cinnamon (approx. 1/2 tsp)
- 80g finely grated carrot (about 1/2 cup)
- 50g finely chopped pineapple (drained well)
Cooking Instructions
Step 1
First, thoroughly wash and peel the pineapple and carrot. Then, finely grate or chop them into small pieces so they can be well incorporated into the cake batter. Crack 1 large egg into a bowl. Add 50ml of neutral oil and 70g of granulated sugar. Using a whisk or spatula, mix gently until the sugar is partially dissolved. You don’t need to overmix at this stage. You’ll notice a sweet and tangy aroma emerging.
Step 2
In a separate bowl, combine 80g of all-purpose flour, 4g of baking powder, 1g of salt, and 2g of cinnamon powder. Sift these dry ingredients through a fine-mesh sieve at least twice. Sifting helps to break up any lumps and aerates the flour, which will contribute to a lighter, softer cake texture. Gradually add the sifted dry ingredients to the egg mixture. Gently fold them in until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake. Once the batter is mostly mixed, gently fold in the finely chopped pineapple and grated carrot, ensuring they are evenly distributed throughout the batter. Your cake batter is now ready.
Step 3
Pour the finished cake batter into your prepared cake pan (such as a muffin tin or loaf pan), filling it about 80% full to allow for rising. Preheat your oven to 180°C (350°F). Place the filled cake pan into the preheated oven and bake for approximately 20 to 23 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; if it comes out clean, the cake is ready. If it comes out with wet batter, bake for an additional 2-3 minutes. Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack before slicing and enjoying. Your moist and fragrant Pineapple Carrot Cake is complete!
