Pineapple Carrot Cream Cake: Moist & Tropical Delight for All
A delightful mix of moist carrot and tropical pineapple flavors, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
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 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix the grated carrots and crushed pineapple.
- In another bowl, whisk together the sugars, oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet mixture, then fold in the carrot and pineapple mixture.
- Pour the batter into the greased cake pan.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
Notes
- This cake pairs well with cream cheese frosting.
- For an extra tropical touch, add shredded coconut to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pineapple Carrot Cream Cake, Moist Cake, Tropical Cake, Carrot Cake Recipe