Description
A delightful cake blending sweet carrots, crushed pineapple, and warm spices, topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Mix dry ingredients in a large bowl: whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients in another bowl: whisk together vegetable oil and eggs until smooth.
- Add the shredded carrots and crushed pineapple into the wet mixture.
- Incorporate dry mix gradually to the wet blend until just combined, then fold in walnuts if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, checking with a toothpick for doneness.
- Cool the cakes in pans for 10 minutes before transferring to a wire rack.
- Frost with a mixture of cream cheese, powdered sugar, and vanilla once cool.
- Serve and enjoy!
Notes
For an extra tropical twist, consider adding coconut flakes or swapping walnuts for other nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg