Description
This Carrot Pineapple Cake combines the sweetness of carrots with the juiciness of pineapple, creating a moist, flavorful dessert that’s perfect for any occasion. Topped with rich cream cheese frosting, this cake is easy to make and is sure to become a family favorite for birthdays, gatherings, or any sweet craving.
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, drained
- 2 cups finely grated carrots
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs, oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients until just combined.
- Add Pineapple, Carrots, and Walnuts: Stir in the drained crushed pineapple, grated carrots, and chopped walnuts (if using).
- Pour and Bake: 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.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Nut-Free Version: Omit the walnuts for a nut-free cake.
- Add Coconut: Add shredded coconut to the batter for a tropical twist.
- Cream Cheese Filling: For a richer texture, try adding a layer of cream cheese filling between the cake layers.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
