Is there anything more comforting than a slice of homemade carrot cake? 🧡 This classic dessert has earned its place at the table with its perfect balance of flavors and textures. But let me tell you, I’ve taken this cake to a whole new level of moistness and flavor by adding a special ingredient—pineapple! 🍍
Pineapple is the secret to achieving that melt-in-your-mouth texture while adding a subtle sweetness that perfectly complements the warm spices in the cake. By incorporating crushed pineapple, you’re not only enhancing the flavor but also transforming the cake’s structure on a scientific level! Let’s explore why this addition makes such a difference. 🔬
Why Pineapple? The Science Behind Moisture 💧
Carrots are already known for adding natural moisture to baked goods, thanks to their high water content (about 88%). However, they can only go so far in preventing a cake from drying out. That’s where pineapple comes in! Pineapple is packed with both moisture and natural sugars, but it also contains an enzyme called bromelain. This enzyme works to break down proteins and tenderize the cake crumb, making it softer and more moist. Plus, the natural acidity in pineapple helps to enhance the overall flavor profile and balance the sweetness of the cake, making each bite absolutely delicious. ✨
What Makes This Cake Stand Out
- Pineapple for Moisture and Tenderness: The added moisture from pineapple helps prevent the cake from becoming dense or dry, even if it’s stored for a couple of days. Unlike adding more oil, which can sometimes make cakes greasy, pineapple brings the perfect balance of moisture and lightness to the crumb. 🍍
- Rich Flavor from Brown Sugar: The recipe uses brown sugar, which contains molasses, to deepen the flavor and add a hint of caramel that pairs beautifully with the spices. The molasses also holds onto more moisture compared to granulated sugar, helping the cake stay soft longer. 🍯
- Balanced Texture: By grating the carrots finely and incorporating crushed pineapple, you ensure that every bite is consistently tender without any chunky bits. This way, the carrot and pineapple blend into the batter, adding moisture without making the texture uneven.
Tips for the Perfect Carrot Cake
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can cause gluten development, which will result in a tougher cake. We want that crumb to stay soft and delicate.
- Drain Pineapple Well: Make sure to drain any excess juice to avoid a soggy batter.
- Let It Cool Completely: Carrot cake is naturally moist, so letting it cool thoroughly before frosting is essential. This helps the flavors meld together and ensures that the frosting won’t melt or slide off.
A Little History Nugget 📜
Did you know that carrot cake became popular during World War II when sugar was rationed? Carrots, being naturally sweet, were used as a substitute to reduce the amount of sugar needed in baked goods. Talk about turning a challenge into a delicious opportunity! Carrot cake has since become a beloved dessert, and it’s no wonder why—with its moist texture, delightful spices, and now, a pineapple twist!
Ready to bake up a cake that’s as beautiful as it is delicious? Give this moist and flavorful carrot cake with pineapple a try, and I promise it’ll become a new favorite in your home! 🍰🥕💛
Hope you give this recipe a try. As long as you don’t overbake it, you won’t be disappointed!
CARROT CAKE
12
servings30
minutes55
minutesIngredients
- For the Cake:
2 cups all-purpose flour
3/4 tsp kosher salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon (heaping)
1 tsp ginger
¼ tsp nutmeg
2 tsp vanilla extract
1 cup white sugar
¾ cup brown sugar
4 eggs
¼ cup unsalted butter (that's 4 TBSP or half a stick)
1 cup vegetable oil (such as sunflower or canola)
2 cups carrots (finely grated)
1 cup crushed pineapple, drained (that's 8 oz. if drained well)
1 cup pecans (chopped)
- For the Frosting:
1 package cream cheese (8 ounces, at room temperature)
¼ cup butter (unsalted, at room temperature)
2 tsp vanilla extract
1 pinch of fine salt
3 cups powdered sugar
Directions
- Making the Cake:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9x13 pan.
- Heat butter on low heat in a saucepan until just melted.
- Add oil to the butter and set aside, making sure it's gently warm but not hot.
- Whisk flour, baking soda, and baking powder in a small bowl, and set aside.
- Place pecans into a small bowl and sprinkle them with about a teaspoon of your flour mixture (to ensure they don't sink to the bottom once added to the cake).
- Beat white sugar, and brown sugar (with a whisk or in a bowl of your stand mixer) with eggs for about 2-3 minutes until smooth and pale yellow.
- Add salt, cinnamon, ginger, nutmeg, and vanilla, and beat for another few seconds.
- With the mixer running on low, pour oil and butter into the egg mixture.
- Add carrots and drained crushed pineapple to the batter and stir well.
- Sift the flour mixture into the carrot mixture. Fold the flour in gently with a rubber spatula.
- When flour is about 75% incorporated, add pecans, and keep folding until no dry spots remain. Be sure not to overmix. Only fold until all the ingredients are incorporated.
- Pour the batter into the prepared 9x13 pan. Tap the pan against the counter gently (this will make the air bubbles rise to the surface.)
- Bake in preheated oven for 40-47 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean, with a few moist crumbs. Depending on how well you drained your pineapple, it may take a bit more time to bake. Don't overbake. Start checking after 38 minutes, and if the cake doesn't pass the toothpick test, check every 2 minutes until ready. Mine was perfect at 41 minutes.
- Let the cake cool completely before frosting.
- Preparing the Frosting:
- Beat softened cream cheese, butter, and vanilla extract until light and fluffy.
- Gradually beat in the powdered sugar and keep beating into a smooth and fluffy frosting.
- Spread over the cooled cake.
- Chill for at least 2 hours before serving.
- Slice the cake and enjoy!
