Description
A delightful cake that combines the sweetness of carrots and pineapple topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the vegetable oil and eggs.
- Gradually add the wet ingredients into the dry mixture, stirring until combined.
- Fold in the grated carrots, crushed pineapple, vanilla extract, and nuts.
- Divide the batter between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool fully.
- Frost the top of one layer, stack the second layer on top, and frost the top and sides.
- Slice and enjoy!
Notes
Make sure to drain the crushed pineapple well. Grate your carrots fresh for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American