Why You’ll Love This Recipe

This Carrot Pineapple Cake is a delightful dessert that’s packed with flavor. The sweetness of the carrots and pineapple is perfectly balanced with the richness of the cake, making it a crowd favorite. It’s also incredibly moist thanks to the addition of the pineapple, and the cream cheese frosting makes it even more indulgent.

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
2 cups finely grated carrots
1 cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, oil, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until combined.
Stir in the pineapple, grated carrots, and walnuts (if using).
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes

Variations

For a nut-free version, omit the walnuts.
You can add shredded coconut to the batter for an extra flavor twist.
For a richer cake, try adding a cream cheese filling between the layers.

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days.
The cake can also be frozen for up to 3 months. Just be sure to wrap it tightly in plastic wrap before freezing.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead of time. Store it in an airtight container in the refrigerator.

2. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to finely chop and drain any excess liquid before adding it to the batter.

3. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

4. Can I substitute oil with butter?

Yes, you can substitute vegetable oil with melted butter for a richer flavor, but the cake might not be as moist.

5. Is there a way to make the frosting healthier?

You can use a reduced-fat cream cheese or substitute part of the cream cheese with Greek yogurt to make the frosting lighter.

6. Can I make this cake as cupcakes?

Yes, you can. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.

7. How can I add more flavor to the frosting?

You can add lemon zest or cinnamon to the frosting for an extra flavor boost.

8. Can I make this cake without nuts?

Yes, simply omit the walnuts if you prefer a nut-free version.

9. How do I keep the cake from sticking to the pans?

Be sure to grease and flour the pans, or line them with parchment paper to prevent sticking.

10. Can I add more carrots to the cake?

Yes, you can add up to an extra cup of grated carrots if you want to increase the carrot flavor.

Conclusion

Carrot Pineapple Cake is a moist and delicious dessert that’s perfect for any occasion. With its sweet flavor and easy-to-follow instructions, this recipe is sure to become a family favorite. Whether you’re celebrating a special event or simply enjoying a sweet treat, this cake is sure to impress!