Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a Easy dish, moist pineapple-carrot cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Moist Pineapple-Carrot Cake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Moist Pineapple-Carrot Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Moist Pineapple-Carrot Cake:

1. Prepare 170 g all purpose flour
2. Take 120 g sugar
3. Get 120 ml vegetable oil
4. Get 100 g grated carrot
5. Get 100 g crashed/finely diced pineapple
6. Prepare 100 g icing sugar
7. Make ready 2 tablespoons pineapple juice
8. Make ready 2 eggs
9. Prepare 1 1/4 teaspoon baking powder
10. Prepare 1 teaspoon vanilla extract
11. Make ready 1 teaspoon cinnamon
12. Prepare 1/2 teaspoon baking soda
13. Get 1/4 teaspoon salt
14. Make ready 1/4 teaspoon ginger
15. Get 1/4 teaspoon nutmeg
16. Prepare Yellow food color

Steps to make Moist Pineapple-Carrot Cake:

1. 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.
2. 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.
3. In a separate bowl, add in the eggs, oil and vanilla essence. (Looks like its smiling at me 😊 haha). Whisk well until well combined.
4. 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.
5. 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.
6. 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.
7. Remove your cake pan and let it cool down for 10 min before transferring to a wire rack for it to cool completely.
8. 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.
9. Let the icing set for a few minutes then slice, serve and enjoy!

So that’s going to wrap it up for this Authentic food moist pineapple-carrot cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!