Description
A moist and flavorful cake that blends shredded carrots and crushed pineapple, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, mix the oil, eggs, shredded carrots, and crushed pineapple.
- Gradually fold the wet ingredients into the dry mixture until just combined. Avoid over-mixing.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost one layer with cream cheese frosting, place the second layer on top, and frost the entire cake.
Notes
Drain the pineapple thoroughly to avoid excess moisture. Store any leftover cake in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg