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Moist Pineapple-Carrot Cake
Moist Pineapple-Carrot Cake

Before you jump to Moist Pineapple-Carrot Cake recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Will Effect Your Health.

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Also when it comes to having a dessert after your meals you should consider having various citrus fruits. All the nutrition in citrus fruit, including vitamin C, are in addition essential for looking after your health. One thing you might want to try for one of your desserts is actually to mix coconut with orange sections and top the mixture off with a teaspoon of honey.

For those of you who want to start living a much healthier life the tips above can help you do that. The pre packaged highly processed foods that you can discover in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to moist pineapple-carrot cake recipe. You can have moist pineapple-carrot cake using 16 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Moist Pineapple-Carrot Cake:
  1. Prepare 170 g all purpose flour
  2. You need 120 g sugar
  3. Prepare 120 ml vegetable oil
  4. Take 100 g grated carrot
  5. Provide 100 g crashed/finely diced pineapple
  6. Take 100 g icing sugar
  7. Provide 2 tablespoons pineapple juice
  8. Take 2 eggs
  9. Get 1 1/4 teaspoon baking powder
  10. Take 1 teaspoon vanilla extract
  11. Prepare 1 teaspoon cinnamon
  12. Use 1/2 teaspoon baking soda
  13. Provide 1/4 teaspoon salt
  14. Prepare 1/4 teaspoon ginger
  15. You need 1/4 teaspoon nutmeg
  16. Provide 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!

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