Carrot Cake with Pineapple
A delightful baked treat combining the wholesome goodness of grated carrots and succulent pineapple, creating a moist and flavorful cake perfect for celebrations or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Brings a soft and tender texture
- 2 cups granulated sugar Providing the right amount of sweetness
- 1 teaspoon baking powder To make it rise beautifully
- 1 teaspoon baking soda For added fluffiness
- 1 teaspoon salt Enhancing the overall flavors
- 2 teaspoons ground cinnamon Offering a warm, aromatic essence
Wet Ingredients
- 1 cup vegetable oil Ensuring moistness
- 4 large eggs Blending richness
- 3 cups grated carrots Bursting with natural sweetness
- 1 cup crushed pineapple, well-drained To avoid excess moisture
Optional Add-ins
- 1 cup chopped walnuts or pecans Adding a lovely crunch (optional)
- 1 cup raisins For an extra pop of sweetness (optional)
- 1 teaspoon vanilla extract Rounding out the flavors
Instructions
Preparation
- 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 until well blended.
- In another bowl, mix together the vegetable oil and eggs until creamy. Stir in the grated carrots, drained crushed pineapple, and optional nuts and raisins.
Baking
- Gradually stir the wet ingredients into the dry mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Serving
- Frost with your favorite cream cheese frosting once cooled.
Notes
Tips: Do not overmix the batter after combining the wet and dry ingredients. Ensure pineapple is well-drained to avoid sogginess. This cake is perfect for various occasions, garnishing with chopped nuts or coconut flakes for presentation.