Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- Grater
- Measuring cups and spoons
Ingredients
- 250 g wheat flour
- 5 g sodium bicarbonate
- 10 g baking powder
- 5 g cinnamon powder
- 3 g salt
- 3 eggs
- 300 g sugar
- 120 ml vegetable oil
- 5 ml vanilla essence
- 250 g grated carrot
- 150 g pineapple in syrup, chopped and drained
- 60 g chopped nuts (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease your baking pan.
- In a large bowl, combine the flour, baking powder, bicarbonate, cinnamon, and salt; whisk to mix.
- In another bowl, beat the eggs with the sugar until light and foamy, then add the vegetable oil and vanilla essence, whisking again.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the grated carrots, drained pineapple, and nuts (if using) until fully incorporated.
- Pour the batter into the prepared pan and smooth the top; bake for 35-40 minutes.
- While the cake cools, beat the cream cheese and softened butter until fluffy, then add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cake generously and optionally sprinkle with chopped nuts or grated carrot zest before serving.
Notes
This recipe is loved for its ease and irresistible taste. A dessert that will showcase your baking talents!
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 250mg | Potassium: 120mg | Fiber: 2g | Sugar: 28g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!