Description
This moist cake combines bright pineapple and sweet carrots, topped with a tangy cream cheese frosting. Perfect for family gatherings and potlucks.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the oil, eggs, shredded carrots, crushed pineapple, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Fold in the chopped nuts.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- Once cooled, frost with cream cheese frosting and serve.
Notes
For added tropical flavor, consider mixing in a cup of shredded coconut. Use fresh shredded carrots for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg