Carrot-Pineapple Cake

This carrot-pineapple cake recipe strikes the ideal combination of spices and sweetness, with exquisite texture and crunch provided by fresh carrots and chopped walnuts. And the canned pineapple adds a delightful moistness.   

Is this the perfect finish? Cream cheese frosting provides the tang that matches the cake's acidity and spicy flavors, ensuring that every mouthful is well-rounded—and completely crowd-pleasing.  

Learn how to bake carrot-pineapple cake and provide a new twist on your family's favorite dessert.  

All of the components for this carrot-pineapple cake are readily available in traditional grocery stores. To prepare the cake, you will need:  

Baking spray including flour: To coat the baking pan so the cake does not stick. All-purpose flour gives the ideal texture and crumb for this cake.  

Baking powder and baking soda: These leaveners help the cake rise and become fluffy while baking.  

Cinnamon is a classic spice for carrot cake that also pairs well with pineapple. Kosher salt: A little of salt helps balance the sweetness of cake.  

Ground ginger, like cinnamon, contributes to the cake's warm and invigorating flavor.  


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