Description
A delightful and incredibly moist carrot cake combining the sweetness of carrots and pineapple with warm cinnamon spice.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until combined.
- In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in nuts if using.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for about 25-30 minutes, performing the toothpick test for doneness.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Frost with cream cheese frosting if desired before serving.
Notes
For a richer flavor, substitute half of the sugar with brown sugar. Ensure carrots are freshly grated for better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg