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Pineapple Carrot Cake

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Indulge in the delightful flavors of Pineapple Carrot Cake, a moist and tender dessert that beautifully marries the sweetness of pineapple with the earthy notes of carrots. This cake is not only a crowd-pleaser for gatherings but also an easy treat to enjoy at home. Topped with a luscious cream cheese frosting and sprinkled with crunchy walnuts, each slice is sure to leave a lasting impression.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 4 large eggs
  • 1 and 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins (optional)
  • 1 (8-ounce) package brick style cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk oil, eggs, sugars, crushed pineapple, and vanilla until smooth.
  4. Gradually combine the dry ingredients into the wet mixture until just combined. Fold in grated carrots and walnuts if using.
  5. Pour batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean. Let cool before frosting.
  6. For frosting, beat softened cream cheese and butter together; gradually mix in powdered sugar and vanilla until creamy.
  7. Frost cooled cake and garnish with additional walnuts if desired.

Nutrition

Find it online: https://teffrecipes.com/pineapple-carrot-cake/

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