Pineapple Carrot Cake

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (optional)
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

• • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for desired consistency)
• Pineapple chunks or crushed pineapple for topping (optional)

Instructions

Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
3. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using), until evenly distributed throughout the batter.

Bake the Cake:

1. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. If the top of the cake starts to brown too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking.
4. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Make the Cream Cheese Glaze:

1. While the cake is cooling, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing until well combined.
3. Stir in the vanilla extract. If the glaze is too thick, add 1-2 tablespoons of milk until it reaches your desired consistency.

Glaze and Decorate:

1. Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
2. Garnish the cake with pineapple chunks or crushed pineapple, if desired.

Serve and Enjoy:

1. Slice the pineapple carrot cake and serve. It pairs wonderfully with a cup of tea or coffee and makes for a delightful dessert or afternoon treat.

Conclusion

Pineapple carrot cake is a delicious twist on the classic carrot cake, infusing it with tropical flavors that are both refreshing and satisfying