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carrot-pineapple-cake-recipe

Carrot Pineapple Cake

A moist and flavorful carrot cake with a tropical twist from pineapple.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained

Frosting Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine flour, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the oil, sugars, and vanilla. Add eggs one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the carrots and pineapple.
  5. Pour batter into prepared pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  7. Spread frosting over the cooled cake. Serve and enjoy!

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 45g | Vitamin A: 3000IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Carrot Cake, Dessert, Pineapple
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