Carrot Cake with Pineapple
A delightful and moist cake combining grated carrots and crushed pineapple, perfect for gatherings or a sweet afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a tender, fluffy base.
- 2 cups granulated sugar Balances the cake's flavors.
- 1 teaspoon baking powder Ensures a light, perfectly risen cake.
- 1 teaspoon baking soda Adds lift and contributes to the softness.
- 1 teaspoon salt Enhances all the flavors harmoniously.
- 2 teaspoons ground cinnamon Adds warmth and depth.
Wet Ingredients
- 1 cup vegetable oil Imparts moisture, creating a tender crumb.
- 4 large eggs Provide structure and help with rising.
- 3 cups grated carrots Adds natural sweetness and moisture.
- 1 cup crushed pineapple, drained Brightens the flavors.
- 1 cup chopped walnuts or pecans, optional Adds a crunchy texture.
- 1 cup raisins, optional Adds sweetness.
- 1 teaspoon vanilla extract Provides a pleasing flavor note.
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 all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well blended.
- In another bowl, mix together vegetable oil and eggs until creamy. Stir in grated carrots, crushed pineapple, nuts, and raisins if using.
- Gradually stir the wet ingredients into the dry mixture until just combined. Lumps are okay.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted 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
Can be served with whipped cream, ice cream, or tea. When freezing, wrap tightly in plastic wrap for up to 3 months. Use a spatula for even frosting application.