Description
A delightful carrot cake infused with crushed pineapple and topped with rich cream cheese frosting, offering a tropical twist to a classic dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl until fully blended.
- Whisk together the vegetable oil and eggs in another bowl until smooth and emulsified.
- Stir in the shredded carrots and drained crushed pineapple into the wet mixture.
- Add the dry ingredients to the wet mixture, mixing until just combined; gently fold in the walnuts if using.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth for the frosting.
- Spread the cream cheese frosting between the layers and over the top of the cake, then slice and serve.
Notes
Bake your cakes a day in advance for enhanced flavor. Be careful not to overmix the batter to avoid a dense texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg