Description
A moist and bright cake made with carrots and pineapple for a sweet tropical flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Beat eggs and vegetable oil together in another bowl.
- Add grated carrots, crushed pineapple, and vanilla extract to the wet ingredients and mix well.
- Combine the wet and dry ingredients until just moistened. Fold in nuts if using.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
For a richer taste, serve with cream cheese frosting. Wrap cake in plastic wrap for storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg