Description
A delightful cake combining the vibrant flavors of carrots and pineapple topped with luscious cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated fresh carrots
- 1 can (8 ounces) crushed pineapple with juice
- 1/2 cup chopped walnuts or macadamia nuts (optional)
- 8 ounces cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients. Grate the carrots finely.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated carrots, crushed pineapple, and optional nuts.
- Pour the batter into a greased 9×13 inch pan or divide it between two 9-inch round pans.
- Bake for 40 to 50 minutes until a toothpick comes out clean.
- Beat together the cream cheese, butter, powdered sugar, and vanilla for the frosting.
- Frost the cooled cake with the cream cheese frosting.
- Slice the cake and enjoy!
Notes
For a tropical feel, consider adding shredded coconut or lemon zest. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg