Description
A delightful dessert combining the sweetness of carrots and pineapple with warm spices, perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the grated carrots, crushed pineapple, sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, vanilla extract, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Optionally, fold in the nuts and coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Frost with cream cheese frosting if desired, and then serve.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: carrot cake, pineapple cake, dessert, tropical desserts, baking