Tropical Carrot Pineapple Cake (Print Version)

# Ingredients:

→ Cake Components

01 - 300g all-purpose flour
02 - 10g baking powder
03 - 5g baking soda
04 - 5g ground cinnamon
05 - 2.5g ground nutmeg
06 - 2.5g salt
07 - 200g granulated sugar
08 - 100g packed brown sugar
09 - 240ml vegetable oil
10 - 4 large eggs
11 - 250g grated carrots
12 - 200g crushed pineapple, well-drained
13 - 50g shredded coconut (optional)

→ Cream Cheese Frosting

14 - 225g cream cheese, softened
15 - 115g unsalted butter, softened
16 - 360-480g powdered sugar
17 - 5ml vanilla extract
18 - 15-30ml milk or pineapple juice (for consistency)

# Instructions:

01 - Preheat oven to 175°C. Grease and flour two 23cm (9-inch) round cake pans or a 23x33cm (9x13-inch) baking dish. Line the bases with parchment paper for effortless release.
02 - In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until uniformly blended.
03 - In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil; whisk vigorously until the mixture is smooth. Incorporate the large eggs one at a time, ensuring each egg is fully integrated into the batter before adding the next.
04 - Gradually introduce the prepared dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Exercise caution to avoid overmixing, which can affect the cake's texture.
05 - Using a rubber spatula, carefully fold in the grated carrots, well-drained crushed pineapple, and the optional shredded coconut, distributing them evenly throughout the batter.
06 - Divide the prepared batter evenly between your chosen cake pans and smooth the surfaces. Bake for 30–35 minutes for round pans or 40–45 minutes for the 9x13-inch baking dish, or until a wooden skewer inserted into the center emerges clean.
07 - Allow the baked cakes to cool within their pans for 10–15 minutes before carefully inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before proceeding to frost.
08 - For the frosting, beat the softened cream cheese and butter together in a bowl using an electric mixer until the mixture is smooth and aerated. Gradually add the powdered sugar, approximately 120g (1 cup) at a time, until the desired sweetness and consistency are achieved. Incorporate the vanilla extract and then add milk or pineapple juice incrementally until the frosting reaches a smooth, spreadable consistency.
09 - Once the cake layers are thoroughly cooled, generously spread the prepared cream cheese frosting over the top surface and sides (if assembling a layered cake). Optionally, garnish with toasted coconut, fresh pineapple pieces, or finely chopped nuts for added visual appeal and flavor.

# Notes:

01 - Utilize fresh carrots for optimal texture and moisture within the cake.
02 - Prevent overmixing the batter; this critical step helps maintain a light and fluffy cake crumb.
03 - Ensure the crushed pineapple is thoroughly drained to preclude the cake from becoming overly moist or soggy.
04 - Toasting the shredded coconut prior to mixing enhances its flavor profile; alternatively, it can be omitted for a smoother cake texture.
05 - Briefly chill the cooled cake layers before frosting for easier handling and a more refined finish.
06 - For variations, consider incorporating 60g of chopped macadamia nuts or walnuts to create a Hawaiian Nut Cake. Add ground ginger or cloves for a deeper, more complex spice profile. A 1:1 gluten-free flour blend can be successfully substituted for a gluten-free adaptation. For a vegan rendition, replace eggs with flax eggs and utilize plant-based cream cheese and milk alternatives.
07 - Store the frosted cake in the refrigerator for up to 4 days to maintain freshness. Unfrosted cake layers can be frozen for up to 2 months. Baking layers a day in advance allows for easier assembly and frosting just before serving.

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