Description
A delightful dessert that combines the sweetness of carrots and pineapple with a hint of spice, topped with a zesty ginger glaze.
Ingredients
Scale
- 2 cups (250g) finely grated carrots
- 1 cup (240g) crushed pineapple, drained
- 1 cup (200g) light brown sugar, packed
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ½ cup (60g) powdered sugar
- 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
- 2–3 tbsp milk or cream
- 1 tsp lemon juice
Instructions
- Prepare the carrots and pineapple by washing, peeling, and grating the carrots, and draining the crushed pineapple.
- Mix the dry ingredients in a separate bowl: flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large mixing bowl, whisk together the wet ingredients: eggs, brown sugar, vegetable oil, and vanilla extract.
- Fold in the grated carrots and crushed pineapple into the wet mixture.
- Preheat the oven to 350°F (175°C) and pour the batter into a greased 9-inch baking pan. Bake for 40-45 minutes.
- Prepare the ginger glaze by whisking together powdered sugar, grated ginger, lemon juice, and milk or cream until smooth.
- Once the cake is baked, let it cool slightly, then drizzle the ginger glaze over the warm cake.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- For longer storage, freeze the cake for up to 3 months.
- Consider adding nuts or dried fruits for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Carrot Cake, Pineapple Cake, Ginger Glaze, Dessert, Baking