Carrot Cake with Pineapple
A moist and flavorful cake filled with grated carrots and crushed pineapple, perfect for family gatherings or a simple afternoon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure for the cake.
- 2 cups granulated sugar Adds sweetness.
- 1 teaspoon baking powder Ensures the cake rises.
- 1 teaspoon baking soda Works with baking powder for lift.
- 1 teaspoon salt Enhances flavors.
- 2 teaspoons ground cinnamon Infuses warmth.
Wet Ingredients
- 1 cup vegetable oil Keeps the cake moist.
- 4 large eggs Acts as a binder.
- 3 cups grated carrots Provides natural sweetness.
- 1 cup crushed pineapple, well-drained Adds moisture and tropical hint.
- 1 cup chopped walnuts or pecans (optional) Adds crunch and flavor.
- 1 cup raisins (optional) Provides chewy sweetness.
- 1 teaspoon vanilla extract Amplifies flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- 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.
- Gradually stir the wet ingredients into the dry mixture until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- 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
- Frost with your favorite cream cheese frosting once cooled.
Notes
Grate your carrots fresh for the best texture. Let cake layers cool completely before frosting. Adding pineapple juice to cream cheese frosting can add extra zing.