If you love carrot cake, then you have to try this carrot pineapple cake. It is moist, sweet, delicious; simply amazing. The recipe asks for some preparation time, but nothing too difficult. The usual kitchen work; cutting, peeling, washing, mixing and chopping. I’ve seen this recipe in a magazine, I kept it on the shelf for quite some time and then I decided to make it when my boyfriend’s parents were visiting us for Easter. Despite it was my first time making a carrot pineapple cake, it turned out great.
Prepare 3 bowls, a sharp knife, a grater, a 16 cm spring form pan and a baking paper sheet. I can tell you that the after work will include a lot of washing. Well, but nothing new, right? There is always a mess in the kitchen when there’s cake baking involved.
Here are the ingredients:
- 250 g carrots
- 1/2 pineapple (fresh)
- 100 g almonds (chopped)
- 2 eggs (room temperature)
- 220 g flour
- 100 g honey
- 2 tsp of baking powder
- 3 Tbsp of coconut oil or Ghee
- 2 tsp of cinnamon
- salt
For the frosting:
- 150 g of fresh cream cheese
- 80 g of honey
- 2 Tbsp of lemon/lime juice
How to make it:
Start with peeling the carrots. Prepare a bigger bowl and with a grater shred the carrots in it. Cut the pineapple in half and remove all the prickly skin. Cut it in slices and then dice them. Add the diced pineapple to the shredded carrots.
Divide the egg yolks from the egg whites. In a small bowl mix the egg yolks, honey and coconut oil. Add the mixture to the carrots and pineapple. Wash the bowl, dry it well and mix the flour, baking powder, salt, cinnamon and half of the almonds in it. Combine the flour mixture with the carrot-pineapple mixture by adding it little by little.
In a smaller bowl beat the egg whites until stiff. Add them little at a time to the carrot mixture and combine well.
Baking:
Preheat the oven to 175ºC. Place a baking paper sheet in the spring form pan, grease it with a little of oil or Ghee and do not forget to flour the pan as well. As a result, nothing will stick to it after baking. Pour the cake mixture into the spring form and put in the oven on middle rack for 45-55 minutes. After 45 minutes you can check if it’s ready. Stick a long wooden stick in the middle; if the stick comes out clean or with some small crumbles then the cake is done. The stick probably won’t be clean, because the cake is very moist. Take the cake out of the oven and leave it to cool down. Furthermore, remove the spring form 15 minutes after the cake has been out of the oven.
Now you have time to prepare the frosting and to wash whatever you didn’t wash yet. In a small bowl mix the cream cheese with honey and lemon juice. Place it in the fridge.
Now that the cake has cooled down, spread the cheese frosting on it and sprinkle it with the other half of the chopped almonds. And just like that, you have your carrot pineapple cake ready.
Serve it with some dessert wine or with a tea or coffee. This cake is great at any time of the year, not only for Easter.
Enjoy!
