Description
A delightful combination of pineapple and carrot, this cream cake adds a juicy twist to a classic recipe.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup grated carrots
- 1 can (8 oz) crushed pineapple, drained
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the eggs, oil, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients.
- Fold in carrots, pineapple, and walnuts if using.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before frosting.
Notes
- For a richer flavor, use crushed pineapple in its juice instead of syrup.
- Frost with cream cheese icing for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pineapple Carrot Cream Cake