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I love adding vegetables and fruit in my baking…My favorite cake in this world apart from chocolate cake is carrot cake..
And this version is super moist cake,which is perfect with a scoop of vanilla icecream..or having after a long tiring day at work and you need little sugar to boost you up..
The addition of crushed pineapple,just lifts your house with a wonderful aroma as you bake this which reminded me to bake my favorite pineapple cake soon…
You could have this cake as it is without any icing,but the additional cream cheese icing takes this cake to the next level..You can check my recipe for cream cheese icing here…I made my own cream cheese for this…
And do you guys agree that carrot cake and cream cheese frosting is a marriage made in heaven…Any doubt in this..
So without any more delay off you go for the recipe..
Recipe Source:Bettycrocker.com
Ingredients:
Flour-1 cup/ 120 gm
Baking soda-1 tsp
Baking powder-1 tsp
Cinnamon-1 tsp
Salt a pinch
Carrot -1 cup grated
Egg-2
Sugar-1 cup / 200 gms
Vanilla-1 tsp
Oil- ½ cup / 120 ml / 4 fluid ounces
Pineapple- ½ cup / 120 ml / 4 ounces crushed
Cream Cheese Frosting (Click here for recipe)
Method:
Preheat oven to 170 degree C.
In a mixing bowl add flour,baking powder,baking soda,cinnamon,salt,carrot and mix well..
In a mixing bowl add egg,sugar,vanilla and beat for 3 mins..
Add in oil,pineapple and mix well…Add in the carrot mixture and fold well..
Pour this in a tin and bake it for 30-35 mins or until the cake is cooked..
Let this cool completely before icing..Prepare the icing…
When the cake is cooled down spread this icing over the cake..
Slice and serve…
Pictorial:
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| Take all your ingrediants |
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| Grated carrot |
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| Crushed pineapple |
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| And you need a dash of cinnamon and a pinch of salt |
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| Now take carrot in a bowl |
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| add dry ingrediants in this |
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| toss well |
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| Take eggs,vanilla and sugar in a mixing bowl |
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| start beating |
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| whip till fluffy |
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| add in oil |
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| and beat again |
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| till pale and fluffy |
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| now add in the dry ingrediants |
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| and fold well |
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| add in pineapple….WOW it smells great |
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| fold again |
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| tip this in a prepared tin |
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| bake it |
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| now take your favorite icing |
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| add a huge dollop on top |
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| spread evenly |
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| cup into slices |
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| Totally delicious |
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| Take a fork and cut it |
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| mmmm…So moist… |
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It.s look so delicious.I love carrots and pinneapple for cakes.
Kisses.
che bella!chissà che buona!!!baci! buon week end!
That's a super torture from you Aarthi.Extremely delicious and moist.Loved the addition of pineapple crush.Nice,meaningful recipe.Thanks dear.
wow u make it sound really simple, will definitely try it.
cake looks awesome, i like carrots in cake..wonderful recipe dear
This carrot cake look delicious! gloria
i love carrot cakes. especially this one with with pineapple looks very much inviting. bookmarked. will try it very soon.
super yum aarthi- lovely bake
super delicious.
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Aarthi, I LOVE carrot cake!
This one looks so tasty and I love the added touch of grated carrots on top! So pretty 🙂
Love the texture of your cake 🙂
Please give me a substitute for egg..
@Arya Dev I haven't tried it o not sure about it..
Hi aarthi , is this fresh pineapple puree or can itbe made with tinned pineapple?
@Ayes you can use tinned pineapple
Please mention the temperature to set in oven..
Hi
Can u pls tel me how muchtime a cake should baked
If i want to use microwave for the same…can i do it….what will be the setting n timing
@AnonymousIt is 170 degree C.
@AnonymousIt is mentioned in the recipe
@DiviIf you have microwave convection, you can do it. Same time and same temp
Hi Aarthi. Love how simple and delicious your recipes are. Can one use canned pineapples or do blend the raw fruit?
@AnonymousU can use canned too.
Hi aarthi, I dont have mixer can v do this without mixer?
@Srinivas Ramalingamyes u can make just use a hand whisk
Hi Aarthi..can we make this in cooker?
@megzyes u can
Can this be made without pineapple puree? Can we skip that? And my oven dont have 170 Deg..Has only 180 and 160.Pl suggest
@Anonymousbake it at 180 degree C. pineapple is must it gives the moistness
are u fresh pineapple here?? if yes then do v hav to saute it before grinding?
carrots and pineapple both r measured using standard measuring cups right??
@Anonymousno need to saute jus puree it as it is
Can I skip pineapple puree?
@Anonymouspineapple make this cake moist
Hi what can be used instead of eggs if i have to make it eggless
Not sure about egg substitute
Hi arthi I made the cake yesterday, the taste was delicious but the cake got crumbled, did not hold it’s shape.too delicate. I followed the recipe to the T, don’t know what’s wrong, any idea? The taste was super hit so I want to make it again. Can reducing the oil to 1/4 cup helps?
You can try chilling the cake for 1 to 2 hours after icing. before slicing
Oh i didn’t do the icing at all, what I wanted to say is the cake didn’t come out of the cake tin without breaking. One more point is the batter was too voluminous for one 8 inch sq cake tin, so I baked it in another small tin. When I tipped the batter I felt it to be too airy, can overbearing of eggs make the cake crumble?
This cake is like super moist. what you can do it, just line the cake pan with some parchment paper and then bake it. this way it wont stick to the pan. Dont overbeat the eggs, this cake needs the eggs to be just mixed. overbeating eggs can make the cake airy.
Prepare the cake batter : Sift the flour, baking powder, baking soda, cinnamon and salt together. To the dry mix, add the grated carrot and mix well. Time to bake : Pour this batter into the cake pan and bake it for about 30-35 mins or until the cake is cooked. Check for doneness with a bamboo skewer inserted in the centre.
Teamed with the cream cheese frosting, a bite of this delightful cake packs you off to heaven! In my earlier carrot cake post too, I have frosted with the cream cheese frosting. I think I prefer this to any other frosting. Prepare the cake batter : Sift the flour, baking powder, baking soda, cinnamon and salt together. To the dry mix, add the grated carrot and mix well.