Description
A wonderfully moist and flavorful cake packed with shredded carrots and crushed pineapple, topped with a rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add the eggs, oil, and vanilla to the dry ingredients and mix until just combined. Fold in the grated carrots, crushed pineapple, and nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Notes
You can customize the seasonings to taste.