Description
A delightful blend of moist layers of carrot and pineapple, perfect for Easter celebrations and family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 tsp vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. If using, fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with cream cheese frosting and serve.
Notes
Use fresh ingredients for the best flavor—fresh carrots and well-drained pineapple make a difference. Store any leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg