Description
A moist and flavorful carrot cake with a tropical twist from pineapple, perfect for potlucks and gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups shredded carrots
- 1 cup crushed pineapple, in juice
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- Walnuts or pecans (optional)
- Coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the carrots, crushed pineapple, oil, sugar, and eggs.
- Gradually add the wet ingredients to the dry ingredients until just combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before frosting, if desired.
Notes
This cake stays moist and tastes better the next day. Store leftovers covered in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg