Fresh and Ripe Pineapple Carrot Cake Recipe

It’s important to use both fresh, ripe pineapple and sweet, juicy carrots for this pineapple carrot cake recipe. They are key to producing a rich, moist, firm cake that you’ll be proud to serve. If you don’t like “chunks” in your carrot cake, try this tip: grind the walnuts in your coffee grinder. They’ll give you the taste without the texture.

Pineapple Carrot Cake Recipe. This carrot recipe is one of my personal favorites!

Ingredients

• 6 carrots, peeled and quartered
• 2 cups (500 mL) flour
• 2 teaspoons (10 mL) baking soda
• 1/2 teaspoon (2.5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 3/4 cup (175 mL) sunflower oil
• 1 ½ cups (375 mL) honey
• 3 eggs
• 2 teaspoons (10 mL) vanilla extract
• 3/4 cup (175 mL) buttermilk
• 1 cup (250 mL) fresh chopped pineapple
• 1 cup (250 mL) ground walnuts

Directions

Preheat oven to 350°F (180° C). Butter two round cake pans. In a saucepan, cover carrots with water. Bring to a boil and cook until tender, about 15 minutes. In a mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Beat the oil, honey, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients. Stir in cooked carrots , pineapple, and walnuts until just combined. Transfer the batter to the cake pan. Bake for 40-45 minutes.

Enjoy!  http://www.bestcarrotrecipe.com/pineapple-carrot-cake-recipe.html