Description
Indulge in the delightful blend of flavors with this Moist Scratch Carrot Cake with Pineapple. Perfect for any celebration, this cake combines the sweetness of crushed pineapple with the warmth of spices, creating a moist and flavorful dessert that appeals to both kids and adults. Topped with velvety cream cheese frosting, each slice is a tantalizing treat that guarantees to impress your guests. Easy to prepare, this cake makes baking accessible for all skill levels, ensuring an enjoyable experience in the kitchen. Customize it further by adding your favorite nuts or dried fruits to make it uniquely yours!
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 cup vegetable oil
- 1 cup packed brown sugar (light brown sugar)
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups thinly grated carrots (about 4–5 medium carrots)
- 1 8 oz can crushed pineapple, not drained
- 1 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 325°F.
- Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- In another bowl, mix vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Stir in grated carrots, crushed pineapple (with juice), and chopped walnuts until evenly distributed.
- Pour batter into prepared pans and bake for about 45 minutes or until a toothpick comes out clean.
- Allow cakes to cool on wire racks before frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg