Delicious carrot cake that is tender and moist. The secret is to mix the grated carrots with sugar and leave until they releases some juice. Also - the addition of canned pineapple!
Coconut flakes add a subtle, tropical note.
This wonderful composition of flavours is complemented by crunchy nuts and a delicate cream cheese filling.
Highly recommend!
Moist carrot cake with pineapple, coconut and cream cheese
A fantastic carrot cake, rich in flavor thanks to pineapple, with a tropical, coconut note.
Equipment
- stand mixer with a whisk or a hand mixer
- grater
- bowls
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- kitchen scale
- baking tin ca 38 x 23cm
- baking paper
Ingredients
- 400 g carrots finely grated
- 320 g wheat flour
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon or gingerbread spice
- 4 large eggs
- 150 g sugar divided 100g + 50g
- 100 g brown sugar
- 200 g oil
- 140 g canned pineapple small can
- 100 g nuts eg hazelnuts
- 1½ cup shredded coconut
Cream cheese frosting
- 500 g cream cheese you may use Philadelphia or the cheescake type
- 250 g mascarpone
- ½ cup icing sugar or less, adjust to taste
- ½ tsp cinnamon
Instructions
- Place the carrots in a bowl, sprinkle with 50g of sugar, mix well and set aside.
- Remove the pineapple from the brine, drain and chop finely. Chop the nuts into small pieces. Transfer together to a bowl.Sift the flour with soda, powder, cinnamon and salt into a separate bowl. Add the coconut flakes and set aside both bowls for later.
- Crack the eggs into the mixer bowl, add the remaining sugar and brown sugar and beat until the mixture is light and fluffy.Meanwhile, set the oven to heat up to 180℃ and line a cake tin with baking paper.
- Keep beating and gradually pour in the oil, waiting until the ingredients are well combined.
- Add the contents of the bowls with carrots and pineapple and nuts to the mixer bowl. Mix with a spatula or spoon until well combined.
- Add the flour mixture and mix everything gently with a spatula just until the ingredients are combined.
- Pour the dough into the form, smooth the top and bake for about 45-50 minutes until the inserted skewer comes out clean. Every oven is different, so check if your cake hasn't baked a little earlier. Remove the baked cake from the tin and cool on a rack.
Icing
- Mix together all the ingredients for the frosting until smooth.
- Spread a thick layer of frosting over the cooled cake. If you like, you may additionally decorate it with nuts or roasted coconut flakes.
Did you like this recipe?
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