Carrot Cake With Pineapple
A delightful cake that combines the earthy sweetness of carrots with the tropical zing of pineapple, topped with creamy and tangy cream cheese frosting.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- ½ cup vegetable oil
- ½ cup applesauce
- 4 large eggs
- 2 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Frosting
- 1 batch cream cheese frosting for topping
Instructions
Preparation
- Gather all your ingredients. Ensure your carrots are freshly shredded and your crushed pineapple is well-drained.
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray and dusting with flour.
Mixing Batter
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together vegetable oil, applesauce, eggs, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until there are no dry spots.
- Fold in the shredded carrots and crushed pineapple into the batter.
- Evenly divide the batter between the two prepared cake pans and spread it out lightly with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once the cakes have cooled completely, frost with cream cheese frosting and serve.
Notes
Customize your cake by adding nuts, coconut or experimenting with spices. Proper storage is crucial to maintain freshness.