I add quite a bit of spice to this recipe for flavour, and also dark brown muscovado sugar for richness.
You can use fresh pineapple in place of tinned pineapple if you can get some, just chop it up in small chunks so that it looks “crushed” more so than a puree.
I should add here that this cake is of the “chunky” variety with pieces of walnut, pineapple, and coconut shreds that you can feel in your mouth as you eat it. This is my preference for a carrot cake, but you can use desiccated coconut if you prefer a finer texture and that is indicated in the recipe.
If you wish to make it nut free but still want to have a little “crunch”, then add some pepitas and/or sunflower seeds … you don’t need a full cup, so add about ½ to ¾ of a cup which should be plenty. Or you can just leave the nuts/seeds out altogether. I like to added toasted seeds for bit more flavour.
This cake keeps well so can be made a day or two in advance of when you need it, making it a perfect cake for celebrations when you are under the pump. The icing is best made just before you plan to ice the cake, so that when you spread it you can make it “run over” the edge a little giving it a lovely finish.
I don’t normally store cakes in the fridge as they can firm up too much and dry out, but the carrot cake is very moist and holds up well to this. Just ensure it is in an airtight container, and if you are serving it cold from the fridge you will be able to cut slimmer slices due to the more solid texture of the cake. Whether you choose to keep it in or out of the fridge, it will keep well for a few days so enjoy!