Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, moist pineapple-carrot cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Moist Pineapple-Carrot Cake is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moist Pineapple-Carrot Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moist Pineapple-Carrot Cake:
- Take all purpose flour
- Prepare sugar
- Make ready vegetable oil
- Make ready grated carrot
- Make ready crashed/finely diced pineapple
- Make ready icing sugar
- Make ready pineapple juice
- Take eggs
- Prepare baking powder
- Prepare vanilla extract
- Get cinnamon
- Prepare baking soda
- Prepare salt
- Make ready ginger
- Get nutmeg
- Prepare Yellow food color
Instructions 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’s going to wrap this up for this exceptional food moist pineapple-carrot cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
