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Carrot Pineapple Cake

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A moist and flavorful cake combining the sweetness of crushed pineapple and freshly grated carrots, topped with rich cream cheese frosting.

Ingredients

Scale
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 9×13 inch cake pan by greasing it with butter or baking spray and dusting with flour.
  2. Mix the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl using an electric mixer on medium speed until smooth. Gradually add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  3. Combine the flour, baking powder, baking soda, cinnamon, and salt in another bowl, whisking to ensure even distribution.
  4. Combine the dry mixture with the wet mixture, blending until just combined to avoid overmixing.
  5. Incorporate the grated carrots and crushed pineapple into the batter, folding gently.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Frost with cream cheese icing or serve plain if desired.

Notes

Store covered in the fridge for up to five days or freeze for up to three months. Reheat slices in the microwave for a warm treat.

Nutrition

Keywords: cake, dessert, carrot cake, pineapple cake, cream cheese frosting

Find it online: https://oliviatable.com/carrot-pineapple-cake/