Pineapple Carrot Cake
The Carrot Pineapple Cake Recipe Booklet provides step-by-step directions for our family’s favorite cake. Starting with farm fresh carrots and eggs, the batter is teased with ground nutmeg, cinnamon, and pineapple for a warming sensation to the palate. Vegetable oil, which has a neutral taste versus butter, and a generous amount of sugar are incorporated to produce a spectacular cake you are guaranteed to devour.
Our Recipe Booklet includes a vegan version which is so delicious every baker will want to have it in their baking toolbox.
The Carrot Pineapple Cake Recipe Booklet provides step-by-step directions for our family’s favorite cake. Starting with farm fresh carrots and eggs, the batter is teased with ground nutmeg, cinnamon, and pineapple for a warming sensation to the palate. Vegetable oil, which has a neutral taste versus butter, and a generous amount of sugar are incorporated to produce a spectacular cake you are guaranteed to devour.
Our Recipe Booklet includes a vegan version which is so delicious every baker will want to have it in their baking toolbox.
The Carrot Pineapple Cake Recipe Booklet provides step-by-step directions for our family’s favorite cake. Starting with farm fresh carrots and eggs, the batter is teased with ground nutmeg, cinnamon, and pineapple for a warming sensation to the palate. Vegetable oil, which has a neutral taste versus butter, and a generous amount of sugar are incorporated to produce a spectacular cake you are guaranteed to devour.
Our Recipe Booklet includes a vegan version which is so delicious every baker will want to have it in their baking toolbox.
Cake Ingredients
4 eggs, at room temperature
209g (1 C) vegetable oil
408g (2 C) sugar
10g (2 t) baking soda
6g (1 T) ground cinnamon
1g (1 t) ground nutmeg
3g (1 t) salt
7g (1 t) vanilla
290g (2 C) AP flour
343g (3 1/2 C) shredded carrots
157g (1/2 C) crushed pineapple
75g (1/2 C) walnuts (for cake)
225g (1 1/2 C) walnuts (for frosting)
Directions for the cake and frosting along with vegan options can be found in the Recipe Booklet.
The Pineapple Carrot Cake is a staple for your baking tool box that can be adapted by substituting different ingredients.
In place of carrots, consider zucchini, butternut squash, fresh pumpkin, or apple. The only stipulation is to squeeze out the excess water.
The nuts could be any variety such as hazelnut, almonds, cashews or pistachios. The best results are roasted so take the extra step of baking the nuts before adding them.
And, rather than pineapple, consider adding apple chunks or eliminate all together.
Please share pictures of your bakes on social and tag @denisehebner, #hebnerfarmettebakes, and #hebnerfarmette to allow us to share in the joy of your baking outcomes.