Ultimate Pineapple Carrot Cake (Print Version)

# Ingredients:

→ Cake

01 - 250 g all-purpose flour
02 - 10 g baking powder
03 - 5 g baking soda
04 - 4 g ground cinnamon
05 - 2 g fine salt
06 - 300 g granulated sugar
07 - 3 large eggs, at room temperature
08 - 240 ml vegetable oil
09 - 10 ml vanilla extract
10 - 220 g finely grated carrots
11 - 225 g canned crushed pineapple, thoroughly drained
12 - 120 g chopped walnuts (optional)

→ Cream Cheese Frosting

13 - 225 g cream cheese, softened
14 - 115 g unsalted butter, softened
15 - 480 g powdered sugar, sifted
16 - 5 ml vanilla extract

→ Garnish

17 - Pineapple chunks, as needed
18 - Extra shredded carrots, as needed

# Instructions:

01 - Preheat oven to 175°C. Grease and flour a 23 x 33 cm baking pan to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until thoroughly blended.
03 - In a large mixing bowl, combine granulated sugar, eggs, vegetable oil, and vanilla extract. Beat until the mixture is smooth and pale.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix for optimal texture.
05 - Using a spatula, gently fold in grated carrots, drained crushed pineapple, and walnuts if using, ensuring even distribution.
06 - Transfer batter to prepared pan, spreading evenly. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
07 - Allow cake to cool completely in the pan placed on a wire rack before proceeding to frosting.
08 - In a large bowl, beat softened cream cheese and butter together until creamy. Add powdered sugar and vanilla extract, then beat until light and fluffy.
09 - Spread frosting evenly over the cooled cake. Garnish with pineapple chunks and additional shredded carrots as desired.

# Notes:

01 - Thoroughly drain the crushed pineapple by pressing it in a fine-mesh sieve to prevent excess moisture.
02 - Ensure both the cream cheese and butter are at room temperature for a smooth, lump-free frosting.
03 - Allow the cake to cool completely before frosting to avoid melting the icing.
04 - Chopped pecans or 60 g shredded coconut may be substituted for walnuts to accentuate tropical flavours.
05 - Store in an airtight container in the refrigerator for up to four days. Let stand at room temperature for 20 minutes before serving for best texture.

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