Description
A moist and flavorful cake featuring a delightful blend of grated carrots and crushed pineapple, topped with rich cream cheese frosting.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well and dusting with flour.
- Combine the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl. Beat until well combined for about 2-3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Fold in the grated carrots, crushed pineapple, and vanilla extract.
- Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in another bowl. Gradually add this dry mix into the wet mixture and stir until just combined.
- If using, gently fold in the nuts or coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes. Turn them onto a wire rack to cool completely before frosting.
- Frost with cream cheese frosting if desired.
Notes
Store any leftover cake in an airtight container for up to five days. It can also be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg