Carrot-Pineapple Cake

This carrot-pineapple cake recipe strikes the ideal combination of spices and sweetness, with exquisite texture and crunch provided by fresh carrots and chopped walnuts. And the canned pineapple adds a delightful moistness. 

Is this the perfect finish? Cream cheese frosting provides the tang that matches the cake's acidity and spicy flavors, ensuring that every mouthful is well-rounded—and completely crowd-pleasing.

Learn how to bake carrot-pineapple cake and provide a new twist on your family's favorite dessert.Baking spray including flour: To coat the baking pan so the cake does not stick.

All-purpose flour gives the ideal texture and crumb for this cake. Baking powder and baking soda: These leaveners help the cake rise and become fluffy while baking.

Cinnamon is a classic spice for carrot cake that also pairs well with pineapple. Kosher salt: A little of salt helps balance the sweetness of cake.

Ground ginger, like cinnamon, contributes to the cake's warm and invigorating flavor.

Ground nutmeg: Some will be mixed into the batter for a warm, spicy flavor, while others will be used as a garnish.

Light brown sugar: Adds sweetness and a hint of caramel richness. Granulated sugar provides moisture and sweetness to the cake.

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