Description
A delicious moist cake combining pineapple, carrots, and cream for a tropical twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs, sugar, and oil until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, walnuts, and vanilla extract.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the cream frosting: In a bowl, beat 1 package (8 oz) cream cheese, 1/4 cup softened butter, and 2 cups powdered sugar until smooth. Spread over the cooled cake.
Notes
This cake is best served chilled and can be stored in the refrigerator for up to 5 days. Add extra pineapple for a more tropical flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 5g