Pineapple Carrot Cream Cake: Moist & Tropical Delight for Everyone
Pineapple Carrot Cream Cake is a moist and delightful treat that captures the tropical flavors of pineapple and the sweetness of carrots.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, then fold in carrots, pineapple, and walnuts.
- Pour batter into greased cake pans and bake for 25-30 minutes.
- Allow to cool before frosting with cream cheese frosting.
Notes
- For a richer flavor, let the cake sit overnight before serving.
- Experiment with adding coconut for an extra tropical touch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pineapple Carrot Cream Cake, Moist Cake, Tropical Cake