Description
A delightful blend of tropical and earthy flavors in a moist cake topped with luscious cream cheese frosting, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs (or flax eggs for vegan)
- 2 cups grated carrots
- 1 can (8 oz) crushed pineapple (drained)
- 1 cup chopped nuts (optional)
- 8 oz cream cheese (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In one bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, mix together the vegetable oil, eggs, and crushed pineapple.
- Pour the wet mixture into the dry ingredients and gently fold in the grated carrots and optional chopped nuts.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the cake cools, whip together softened cream cheese and powdered sugar until smooth, adding vanilla extract if desired.
- Once the cakes are cool, spread frosting between the layers and cover the top and sides with the remaining frosting.
Notes
Make sure to thoroughly drain the crushed pineapple and let the eggs and cream cheese come to room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg