Carrot-Pineapple Cake

Here’s what makes this carrot cake different: there’s no granulated sugar in the batter. A full cup of thawed pineapple juice concentrate handles all the sweetening, giving the cake a fruity depth that plain sugar can’t match.

Three cups of shredded carrots pack the crumb with moisture and flecks of orange, while cinnamon and nutmeg warm every bite without overwhelming the pineapple flavor. The batter is thick once you fold in all those carrots, so spread it evenly in the pan or you’ll get thin, dry edges and a domed center.

The cream cheese icing gets a tropical twist with crushed pineapple mixed right in. Make sure that pineapple is well-drained or the icing will slide off the cake. Scattered pecans on top add the crunch this soft, moist cake needs.

Kitchen Tips

• Squeeze excess moisture from the shredded carrots with a clean towel; too much water and the cake won’t set in the center
• Let the cake cool completely before icing; warm cake melts cream cheese frosting into a puddle
• Pineapple juice concentrate varies in sweetness between brands, so taste the batter before baking
• Store covered in the refrigerator because of the cream cheese icing; it actually tastes better cold the next day

Variations

• Tropical: Add ½ cup shredded coconut to the batter along with the carrots
• Spiced up: Include ¼ teaspoon ground ginger and a pinch of cloves with the cinnamon and nutmeg
• Cupcakes: Pour into lined muffin tins and reduce baking time to 18-22 minutes