Description
A delicious tropical twist on classic carrot cake, featuring fresh pineapple and a creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 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, cinnamon, and salt.
- In a large bowl, beat the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the grated carrots, crushed pineapple, walnuts, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Notes
For a lighter version, substitute half of the oil with applesauce. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g