Pineapple Carrot Bread
This best carrot cake loaf loaded with lots of carrots, dried pineapple, caramelized cashews, and warm spices are folded into a carrot pineapple bread. It is your next dream carrot cake: you will be impressed with its deep flavor and moistness!
- Total Time: 1 hour, 30 min (plus cooling time)
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
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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** If needed, please refer to Baking Conversion Charts.
Instructions
- To caramelize cashews, heat nuts and icing sugar in a frying pan, frequently stirring with a wooden spatula. When the sugar is melted and nuts are coated with the caramel, transfer nuts on parchment paper and cool down.
- To make the cake batter, in a large bowl, whisk sifted flour, ground cinnamon, allspice, salt, soda bicarbonate, baking powder, potato starch, and set aside. Place egg whites and yolks in the bowl of a stand mixer and beat at high speed. Add brown sugar divided into three parts, beating the eggs/sugar mixture well between each addition of sugar. Pour cooled melted butter, pomegranate molasses, vegetable oil, and heavy cream and continue to mix. Add the dry ingredients, and mix. Lower the stand mixer's speed, add orange zest, dried pineapple cubes, grated carrots, and chopped caramelized cashews, and mix just to combine. Butter and flour a loaf pan 21 x 9 cm and pour the cake batter into the pan. Place softened butter in a pastry bag with a tip cut or fitted with a plain tip and push butter as a line on top of the batter.
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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 clung to the knife, it is ready. Leave the bread cool on a rack.
Notes
- 80 g egg whites approximately equal to 2 1/2 raw fresh egg whites from large-sized chicken eggs.
- 50 g egg yolks approximately equal to 3 raw fresh egg yolks from large-sized chicken eggs.
- Make sure all the loaf ingredients are at room temperature.
- Don't overmix the ready batter: gently mix just to combine.
- 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.
- Slice the bread with a serrated knife once completely cooled.
- If you want to decorate the top of the bread, a honey-flavored cream cheese frosting used to make layered carrot cake and chopped caramelized cashews would be awesome. Half of the frosting recipe will be enough in this case.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 14.8 g
- Sodium: 59 mg
- Fat: 19.9 g
- Saturated Fat: 6.3 g
- Carbohydrates: 31.4 g
- Fiber: 1.2 g
- Protein: 3.9 g
- Cholesterol: 66 mg
Find it online: https://www.bakinglikeachef.com/moist-carrot-loaf-cake/