Description
Pineapple Drizzle Cake brings sunshine to your dessert table with tropical sweetness that dances across your taste buds. Sweet pineapple chunks and a zesty glaze make this simple cake a delightful treat perfect for afternoon gatherings or weekend baking adventures.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour (240 grams)
- 1 ½ cups grated carrots (150 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup packed brown sugar (110 grams)
- 3 large eggs
Supporting Ingredients:
- ½ cup vegetable oil (120 milliliters)
- ½ cup crushed pineapple, drained (120 milliliters)
Seasoning and Leavening:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Drizzle Glaze:
- ⅓ cup pineapple juice (80 milliliters)
- ½ cup powdered sugar (60 grams)
Instructions
- Preheat your oven to 350°F (175°C). Coat a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper.
- Whisk 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg in a medium mixing bowl.
- Beat 3 large eggs with ½ cup (100g) granulated sugar and ½ cup (110g) brown sugar for 2 minutes until the mixture becomes pale and increases in volume.
- Pour ½ cup (120ml) vegetable oil and 1 teaspoon vanilla extract into the egg mixture. Blend thoroughly until ingredients are fully incorporated.
- Gently fold 1 ½ cups (150g) grated carrots and ½ cup (120ml) drained crushed pineapple into the batter.
- Gradually add dry ingredients to the wet mixture. Stir minimally until just combined, preventing overmixing.
- Transfer batter into the prepared pan, smoothing the surface with a spatula to ensure even distribution.
- Bake for 35-40 minutes, rotating the pan halfway through. Check doneness by inserting a toothpick into the center – it should emerge clean.
- Remove cake from oven. Use a fork to create small holes across the warm cake’s surface.
- Whisk ⅓ cup (80ml) pineapple juice with ½ cup (60g) powdered sugar until the glaze becomes silky and smooth.
- Drizzle the glaze evenly over the warm cake, allowing it to seep into the holes.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- Grate carrots finely to ensure they distribute evenly and create a tender texture throughout the cake.
- For a gluten-free version, swap regular flour with a high-quality gluten-free flour blend that includes xanthan gum.
- Allow the cake to cool completely before glazing to prevent the powdered sugar from becoming runny and ensure a smooth, even drizzle.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg