Description
A festive cake combining the flavors of carrot, pineapple, and nuts, topped with cream cheese frosting.
Ingredients
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat together the sugar, vegetable oil, and eggs until well combined.
- Add the grated carrots and crushed pineapple to the mixture. Mix until incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
- Fold in the chopped walnuts or pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cool, frost the cakes with cream cheese frosting.
- Serve and enjoy your festive dessert!
Notes
Best enjoyed with coffee or tea. For a nut-free version, skip the nuts or add toasted coconut.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American