My husband loves Carrot Cake and I... uhm... not so much :-) But I still make it (mainly for him!) and I think adding pineapple make it taste way better. So here it is, the Carrot and Pineapple Cake recipe. It is not difficult to make. If you are in doubt, you can make 1/2 recipe first and use a loaf pan.
Ingredients for the cake
1 1/4 cup caster sugar (or brown sugar)
1 cup melted butter (or vegetable oil)
3 extra-large eggs, at room temperature
1 teaspoon vanilla extract
2 cup all purpose flour
1 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup raisins
1 cup chopped walnuts
2 cup grated carrots (around 2 pcs of big carrots)
1/2 cup diced fresh pineapple (just omit this if you want to make Carrot Cake instead of Carrot Pineapple Cake)
Ingredients for the frosting
227 gr cream cheese, at room temperature
110 gr unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cup sifted icing sugar
Method
1) Preheat the oven to 350 degrees F (180 degree C) and butter a 9-inch round cake pan. If you don't use non-stick pan, you may want to butter the pan, then line it with baking paper, then butter, then flour the pan.
2) Melt the butter in a pan. In a small bowl, mix together the eggs, melted butter, and vanila extract.
3) Sift together the flour, sugar, cinnamon, baking soda, baking powder, and salt. Mix well.
4) Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Mix.
5) Put in the raisins and walnuts. Fold in the carrots and pineapple. Mix well.
6) Pour the batter into the pan. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. 7) In the meantime, make the frosting by mixing the cream cheese, butter, and vanilla in the bowl using an electric mixer until just combined. Add the sifted sugar and mix until smooth.
8) Spread the frosting evenly on the top and sides of the cake. Decorate as you wish.
Happy Baking! :-)
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