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Before you jump to Moist Pineapple-Carrot Cake recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already have some knowledge of how crucial it is to have a fit and healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart is in unhealthy? You already understand that regular exercise and a healthy lifestyle are important in terms of the general health of your heart. However, did you know that there are some foods that have been found to help you improve your heart health? In the following paragraphs, you will learn which foods are beneficial for your heart.
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We hope you got benefit from reading it, now let’s go back to moist pineapple-carrot cake recipe. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Moist Pineapple-Carrot Cake:
- You need 170 g all purpose flour
- Provide 120 g sugar
- You need 120 ml vegetable oil
- Prepare 100 g grated carrot
- Take 100 g crashed/finely diced pineapple
- Prepare 100 g icing sugar
- Take 2 tablespoons pineapple juice
- Use 2 eggs
- Take 1 1/4 teaspoon baking powder
- Take 1 teaspoon vanilla extract
- Use 1 teaspoon cinnamon
- You need 1/2 teaspoon baking soda
- Use 1/4 teaspoon salt
- Get 1/4 teaspoon ginger
- Use 1/4 teaspoon nutmeg
- Provide Yellow food color
Steps to make Moist Pineapple-Carrot Cake:
- Preheat your oven to 180 degrees Celsius and prepare your baking tin by applying some butter and dusting with flour. Measure all your other ingredients.
- In a bowl, sift together the flour, baking powder, baking soda, salt and the spices. Add in the sugar and mix well with a spoon.
- In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined.
- Add the dry ingredients to the wet in batches and mix with a whisk until just combined. This is when you no longer see any more flour.
- Switch to a spatula or wooden spoon and add the carrots and pineapple to the batter. Fold them in gently. If you are using fresh pineapple, put the pineapple on a sieve and gently toss it around to remove excess juice. Save the juice for the icing. Transfer your mixture to your prepared baking tin.
- I used a 7 inch round cake pan as I wanted the cake spread out as it is a small amount of batter. Use a loaf pan or 6 inch cake pan if you want some height. Bake for 45-50 min until a toothpick inserted at the center comes out clean.
- Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely.
- When your cake is cooled down, prepare the glaze. In a small bowl put your icing sugar and add the 2 tablespoons of pineapple juice and mix well. Add a tiny bit of yellow food color to give it that pineapple color. Pour the glaze over your cake or put it in a piping bag and drizzle over your cake.
- Let the icing set for a few minutes then slice, serve and enjoy!
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