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Carrot Cake with Pineapple Recipe

If you love the sweet, juicy, zippy taste of pineapple in your carrot cake, then this is the recipe for you. Cloves, brandy, vanilla, and orange zest all give this cake the scent and taste of the Islands. Carrot cake with pineapple recipe, take me away!

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Ingredients

2 cups (500 mL) all purpose flour
2 teaspoons (10 mL) baking soda
2 teaspoons (10 mL) ground cinnamon
1/2 teaspoon (2.5 mL) cloves
1 teaspoon (5 mL) allspice
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
4 large eggs
1 cup (250 mL) vegetable oil
1 1/2 cups (375 mL) sugar
2 1/2 cups (625 mL) finely grated peeled carrots
1 cup (250 mL) fresh diced pineapple
2 tablespoons (30 mL) apple brandy
2 teaspoons (10 mL) vanilla extract
1 tablespoon (15 mL) orange zest
1 cup (250 mL) sliced almonds, toasted

Directions

Preheat oven to 350°F (180°C).

Butter a Bundt pan and set it aside. Whisk flour, baking soda, spices, baking powder and salt together. In a separate bowl, whisk eggs, oil and sugar thoroughly. Mix carrots, pineapple, apple brandy, vanilla and zest into egg mixture, then mix in almonds. Add dry ingredients and stir just to blend. Transfer batter to Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

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