If you are looking for a delicious, fresh and perfect dessert for any occasion, this carrot and pineapple cake is your best option. Inspired by a classic grandma recipe, it combines unique flavors and a smooth texture that the whole family will love. Learn how to prepare it step by step and find out why it will become one of your favorites.

What makes Carrot and Pineapple Cake Special?
This cake is much more than a mixture of carrots and pineapple. It’s a perfect balance between the natural sweetness of carrots and the tangy touch of pineapple, creating a juicy, flavor-packed dessert. In addition, it is a classic that has evolved over the years, adapting to different celebrations and tastes.

Key Ingredients and Benefits
Key Ingredients
Shredded carrots (2 cups): They provide natural sweetness, color and essential nutrients.
Crushed pineapple (1 cup): It adds juiciness and a fresh touch.
Wheat flour (11/2 cups): The perfect base for a fluffy texture.
Sugar (1 cup): Sweeten the cake in a balanced way.
Eggs (3 units): They provide structure and stability.
Vegetable oil (1/2 cup): It keeps the cake moist and soft.
Spices (cinnamon, turmeric, etc.): They enhance the flavors with warm and aromatic notes.
Nutritional Benefits
Carrots: Rich in beta-carotene, antioxidants and fiber, they promote vision and digestion.
Pineapple: It contains vitamin C and bromelain, an enzyme that improves digestion and has anti-inflammatory properties.
How to Make Carrot and Pineapple Cake
Step by Step
Prepare the ingredients:
Grate the carrots finely and crush the pineapple. Gather the other ingredients.
Mix the dry ingredients:
In a large bowl, combine the flour, baking powder, cinnamon, and salt.
Beat the eggs and sugar:
In another bowl, mix the eggs and sugar until creamy.
Stir in wet ingredients:
Add oil, carrots, and pineapple to egg mixture. Mix well.
Combine everything:
Add the dry ingredients to the wet mixture a little at a time, mixing in a folding motion to avoid lumps.
Bake:
Pour the mixture into a greased tin and bake at 180°C for 35-40 minutes. Check with a toothpick; If it comes out clean, the cake is ready.
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