Carrot Cake with Pineapple and Nutty Crunch
Introduction
A moist and flavorful carrot cake with a tropical twist of pineapple and a delightful nutty crunch is the perfect dessert for any occasion. This cake combines the natural sweetness of carrots, the tanginess of crushed pineapple, and the satisfying texture of toasted nuts to create a crowd-pleasing masterpiece. Topped with luscious cream cheese frosting, every bite delivers a harmonious blend of textures and flavors.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped pecans or walnuts (toasted for extra flavor)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Nutty Crunch Topping:
- ½ cup chopped pecans or walnuts
- 2 tbsp granulated sugar
- 1 tbsp butter
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