Description
A moist and flavorful carrot cake infused with tropical pineapple for a delightful taste of paradise.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups shredded carrots
- 1 cup crushed pineapple (do not drain)
- 4 large eggs
- 1 cup vegetable oil
- 1 ½ cups sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together flour, baking soda, cinnamon, and salt.
- In another bowl, combine sugar, eggs, and oil until well mixed.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in shredded carrots and crushed pineapple (with juice).
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting with cream cheese frosting.
Notes
Chill the cake for an hour before slicing for easier frosting. Store in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg