Pineapple Carrot Cake
This moist and flavorful pineapple carrot cake combines sweet carrots and juicy pineapple, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 1.25 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Main Ingredients
- 2 cups grated carrots (about 3-4 medium carrots)
- 1.5 cups crushed pineapple, drained (reserve a little juice for moisture if needed)
- 0.5 cup chopped walnuts or pecans (optional)
Topping
- Cream cheese frosting (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. You can also line the bottom with parchment paper for easy removal.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Combine Wet Ingredients
- In another bowl, beat the sugar and oil together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Batter
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Add Carrots and Pineapple
- Fold in the grated carrots and crushed pineapple (with a little reserved juice if the batter seems too thick). If using, fold in the chopped nuts.
Bake
- Pour the batter evenly into your prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frost
- Once the cakes are completely cool, spread a generous layer of cream cheese frosting over the top and sides. For a layer cake, place one layer on a plate, frost the top, add the second layer, and frost the entire cake.
Notes
Don’t skip the pineapple! It's key to keeping the cake moist and tender. Use freshly grated carrots for best results. Let all your ingredients come to room temperature before starting the batter. Avoid overmixing to keep the cake light and fluffy. Always cool completely before frosting.