Description
A moist and flavorful cake combining the sweetness of pineapple with the earthy taste of carrots, topped with a creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add eggs, oil, and vanilla extract. Mix until well combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
Notes
- For extra flavor, toast the walnuts before adding them to the batter.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American