🌿 Recipe: Pineapple Carrot Cake


🌿 My Mom makes this delightful pineapple carrot cake around Easter and when autumn arrives, but I think it's a luscious treat any time of year. 

The traditional carrot cake gets a mosit, tropical twist with the addition of pineapple and coconut. I've heard it's similar to Hummingbird Cake, but this one omits the bananas since I'm allergic. 

We've been tinkering with his recipe for nearly a decade. Feel free to do the same! Perhaps there's something you'd like to add or omit? In the comments, let us know it turns out.


Pineapple Carrot Cake
makes two round layers


🌿  ingredients

  CAKE
  • 1 box Betty Crocker Super Moist carrot cake mix (at Amazon)

  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1 8-ounce can crushed pineapple in juice, undrained
  • 1 teaspoon zested orange peel
  • 1 teaspoon vanilla

  • 1/2 cup chopped toasted pecans
  • 1/2 cup toasted coconut


    FROSTING

  • 1-2 teaspoons zested orange peel
  • 1 1-pound container of cream cheese frosting (at Amazon)
  • 1/2 cup toasted coconut to sprinkle at the end

🌿  instructions

Preheat oven to 350°.

Grease two 8" or 9" round pans and lightly flour.

Beat all liquid ingredients and 1 teaspoon of orange zest on low speed for 30 seconds.

Beat again at medium for 2 minutes while gradually adding cake mix.

Stir in nuts and 1/2 cup of toasted coconut.

Pour into pans.

Bake for 30-35 minutes or until a toothpick comes out clean.

Cool for 10 minutes in pans.

Flip onto cooling racks for at least one hour.

Stir remaining 1-2 tablespoons of orange zest into frosting. Spread 1/3 of the icing on the first cake layer. Place second cake layer on top, and frost the rest. We like to add lots of icing to the top and then give the sides a crumb coat. 

Sprinkle the finished cake with remaining 1/2 cup of toasted coconut. 

Store in refrigerator.



🌿  serving suggestions
We like to serve this chilled with a glass of cold milk, but it would also be tasty with orange spice tea, orange infused water, or vanilla ice cream. 



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Happy baking,
Ann


Ann is an artist and writer from Ohio. Support her work and access her printables at Patreon. Follow her on YouTube for fresh journal flips and reviews. Join her newsletter for e-mail updates.


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