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Carrot Pineapple Bread

Three slices of carrot loaf on a wooden board with a pink towel in the background.
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This carrot pineapple bread is a moist carrot cake loaf made with grated raw carrots, dried pineapple, caramelized cashews, and warm spices. It is easy to make in a single loaf pan and works for breakfast or, with cream cheese frosting, as dessert.

Ingredients

Scale

For caramelized cashews:

  • 2.5 oz. (70 g) cashews
  • 3 1/2 tablespoons (25 g) icing (powdered) sugar

For the cake batter:

  • 1.4 oz. (40 g) butter, melted
  • 2 teaspoons (15 g) pomegranate molasses
  • 1/3 cup (80 g) egg whites (see note #1)
  • 3 1/3 tablespoons (50 g) egg yolks (see note #2)
  • 2/3 cup (130 g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 pinch of salt
  • 2.3 oz. (65 g) caramelized cashews
  • 3/4 teaspoon soda bicarbonate
  • 1/2 cup + 4 teaspoons (130 g) vegetable oil
  • 1 cup + 4 tablespoons (155 g) all-purpose flour
  • 1/4 cup (40 g) potato starch
  • 1 1/4 teaspoon baking powder
  • 2 1/2 tablespoons (35 g) heavy cream
  • 8.3 oz. (235 g) grated carrots
  • 1 tablespoon orange zest
  • 1 oz. (30 g) dried pineapple
  • 1 1/2 tablespoons (20 g) butter, softened

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Instructions

  1. To caramelize cashews, heat the nuts and icing sugar in a frying pan, stirring frequently with a wooden spatula. When the sugar has melted and the nuts are coated with caramel, transfer them to parchment paper and cool.
  2. To make the cake batter, whisk together the sifted flour, ground cinnamon, allspice, salt, baking soda, baking powder, and potato starch in a large bowl, then set aside. Place egg whites and yolks in the bowl of a stand mixer and beat at high speed.
  3. Add the brown sugar, divided into three parts, beating the egg/sugar mixture well between each addition. Pour in the cooled melted butter, pomegranate molasses, vegetable oil, and heavy cream, and continue mixing. Add the dry ingredients and mix.
  4. Lower the stand mixer's speed, add the orange zest, dried pineapple cubes, grated carrots, and chopped caramelized cashews, and mix just to combine. Butter and flour an 8 x 4-inch (21 x 9 cm loaf pan, then pour the cake batter into the pan. Place softened butter in a pastry bag with a cut tip or a plain tip, and pipe it in a line on top of the batter.
  5. Preheat the oven to 320°F (160°C) and bake the loaf for 50 to 60 minutes. Check the cake's readiness with a thin-bladed knife: if it comes out with crumbs and moisture clinging to the knife, it is ready. Leave the bread cool on a rack.

Notes

  1. 80 g egg whites, approximately equal to 2 1/2 raw fresh egg whites from large-sized chicken eggs.
  2. 50 g egg yolks, approximately equal to 3 raw fresh egg yolks from large-sized chicken eggs.
  3. Make sure all the loaf ingredients are at room temperature.
  4. Don't overmix the ready batter: gently mix just to combine.
  5. Don't over-bake the bread. The moist loaf is ready when the tip of the thin-bladed knife comes out with crumbs and moisture clings to the blade.
  6. Slice the bread with a serrated knife once completely cooled.
  7. If you want to decorate the top of the bread, a honey-flavored cream cheese frosting used to make layered carrot cake, plus chopped caramelized cashews, works well. Half of the frosting recipe will be enough in this case.

Nutrition

Find it online: https://www.bakinglikeachef.com/moist-carrot-loaf-cake/