Servings: 8 people
Calories: 330kcal
Cost: $15
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Spatula
- Whisk
- Wire rack for cooling
- Piping bag and tips (for frosting, optional)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts optional
- to taste cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
- Stir in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts (if using).
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting.
Notes
This cake is not just a treat for your taste buds; it's also a feast for your senses. The combination of juicy pineapple and sweet, tender carrots makes for a unique and delicious experience. Plus, it's incredibly easy to make, even for those who are new to baking.
Nutrition
Calories: 330kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 290mg | Potassium: 180mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1500IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
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