Get ready to embark on a culinary adventure that will transform your dessert game forever! This isn't just another cake - it's a magical fusion of sweet, nutty, and moist perfection that will make your taste buds dance with joy. Imagine a cake so incredibly delicious that it combines the earthy sweetness of carrots, the tropical tang of pineapple, and the rich crunch of pistachios in one mind-blowing creation. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup pistachios, chopped
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of dry ingredients and removes any lumps.
- In a separate large bowl, whisk together the sugar, vegetable oil, and eggs until the mixture becomes smooth and slightly pale, about 2-3 minutes.
- Drain the crushed pineapple thoroughly, gently pressing out excess liquid to prevent the cake from becoming too wet.
- Fold the grated carrots, drained pineapple, and chopped pistachios into the wet ingredient mixture, stirring gently to combine.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, which can make the cake tough.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- Moisture is Key: Make sure to thoroughly drain the crushed pineapple to prevent a soggy cake. Use a fine mesh strainer and gently press out excess liquid.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Room Temperature Ingredients: Let eggs and other ingredients come to room temperature for better incorporation and a more even bake.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottom and ensure perfect texture.
- Optional Enhancements: Consider adding a cream cheese frosting or a light dusting of powdered sugar for an extra layer of deliciousness.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
