Description
Indulge in a delightful slice of Scratch Carrot Cake with Pineapple, a moist and flavorful dessert that brings together the sweetness of carrots and pineapple. Perfect for any occasion, this cake is easy to make and sure to impress your guests. Topped with creamy frosting, it balances sweetness with a hint of spice, making it a beloved choice for birthdays, holidays, or casual family gatherings. The addition of walnuts adds texture while contributing nutritious elements. This versatile recipe allows for customization based on your preferences, ensuring each bite is a treat you will crave time and again.
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 cinnamon
- 1/2 teaspoon 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
- 1 8 oz can crushed pineapple, not drained
- 1 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 325°F and grease two 8-inch round cake pans.
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In another bowl, mix vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until well blended.
- Combine the wet mixture with dry ingredients until just mixed.
- Stir in grated carrots, crushed pineapple, and walnuts until evenly distributed.
- Pour batter into prepared pans and bake for about 45 minutes or until a toothpick comes out clean.
- Allow to cool in the pans before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 340
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg