Description
A delightful and moist carrot pineapple cake that combines grated carrots and crushed pineapple for an unforgettable flavor experience, perfect for any occasion.
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the grated carrots and crushed pineapple.
- In another bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients, then fold in the carrot and pineapple mixture. If using, add the chopped walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
Notes
Use freshly grated carrots and properly drained pineapple for best results. The cake can be frozen for later enjoyment.
