Pineapple Carrot Cake Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This Pineapple Carrot Cake is a delightful dessert that combines the sweetness of pineapple with the earthiness of carrots, creating a moist and flavorful cake. It’s perfect for celebrations or as a sweet treat any day of the week.

The recipe is straightforward and can be made with simple ingredients. You can also pair it with a delicious chicken recipe for a complete meal experience.

Moist Pineapple Carrot Cake

This cake features grated carrots and crushed pineapple, which add moisture and natural sweetness. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)
Cream cheese frosting for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, beat together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost: Once cooled, frost the top of one cake layer with cream cheese frosting, place the second layer on top, and frost the top and sides of the cake.