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Carrot Pineapple Cake

A delightful, moist cake that combines the sweetness of ripe carrots and tropical pineapples into a dessert that feels like a warm hug on your taste buds.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups shredded carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped nuts optional, can substitute with chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mixing
  1. In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Whisk until combined.
  2. Pour the wet ingredients into the dry ingredients, then add in the shredded carrots and crushed pineapple. Mix until just combined.
  3. Fold in the chopped nuts or chocolate chips, if using.
Baking
  1. Divide the batter evenly between the prepared pans and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
Finishing Touch
  1. Once completely cool, frost with your favorite cream cheese frosting.

Notes

Don’t skip draining the pineapple to avoid a soggy cake. You can top the finished cake with toasted coconut flakes or more nuts for decoration. The cake stays fresh for up to five days in the refrigerator.