CARROT CAKE WITH PINEAPPLE RECIPE

Carrot cake pineapple recipe
Carrot cake pineapple recipe

My husband and I had both our families over yesterday for a joint Mother’s Day celebration. We just love getting everyone together because we all have such a great time, and there’s nothing better than a full house of people you love being with.

We ended up having a casual dinner with some of our favorite food—BBQ venison, homemade baked beans, coleslaw, and fetuch, my favorite Lebanese salad. And for dessert, I made a carrot and pineapple Bundt cake. It’s a pretty simple cake recipe to make, but it’s so delicious and not overly sweet.

Carrot cake pineapple recipeIt would have been a prefect day to sit outside on the patio, but if you’ve be watching my insta-stories then you know we’ve demolished our deck, and are in the processes of building a new one. So needless to say, our backyard is a little crazy and out of commission right now!

Some carrot cake recipes I find are either super dense or way too crumbly, so I made some modifications and now have the perfect carrot cake recipe. It’s moist, fluffy, and has a great balance of fruity and sweet. If you want the cake to be a little more sweet, you could always add a cream cheese icing or sugar glaze on top. I’ve also made this recipe as breakfast muffins, but reduced the sugar by 1/4 cup.

Carrot cake pineapple recipe

INGREDIENTS:

  • 2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs
  • 1 cup vegetable oil/ sunflower oil
  • 2 cups grated carrots (about 3-4)
  • 1 ½ teaspoons vanilla extract
  • 1 can (8 ounces) drained crushed pineapple
  • 1 ¼  cup shredded coconut
  • 1 cup chopped walnuts

DIRECTIONS

In a mixing bowl, combine dry ingredients and mix. Add eggs, oil, carrots, and vanilla; mix until combined. Stir in pineapple, coconut, and walnuts.

Grease a Bundt pan and lightly coat it with granulated sugar. This will give the outside of your cake a hard and crystalized layer.

Pour cake batter into greased pan. Bake at 350 for 50 minutes, or until wooden toothpick comes out clean. Place cake on a cooling rack for 30 min. Loosen edges with a clean knife and flip onto a cake stand.

Recipe modified from thespruce.com

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