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Carrot Pineapple Cake

A moist and flavorful cake that cleverly includes carrots and pineapple, making it a delightful treat for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups sugar Can opt for sugar substitute
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Spice it up!
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil It’s a cake, not a salad!
  • 4 large eggs
  • 1 teaspoon vanilla extract Essential for flavor
Main Ingredients
  • 2 cups grated carrots Freshly grated for best flavor
  • 1 cup crushed pineapple, drained Can use canned pineapple

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until smooth.
  3. Add in the vanilla extract.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Slowly add the flour mixture to the wet ingredients, stirring as you go.
  6. Fold in the grated carrots and crushed pineapple.
Baking
  1. Grease and flour a 9x13-inch baking pan.
  2. Pour the batter into the pan and even it out.
  3. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool completely in the pan.
Frosting (Optional)
  1. Top with cream cheese frosting or a light dusting of powdered sugar if desired.

Notes

Make a day ahead for better flavor. Consider adding coconut for a tropical twist. Frozen grated carrots can be used in a pinch.